Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish.
Traditionally ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. Here in India, we generally cook it slighlty before marinating it.
Chef Michael Swamy’s Prawn Ceviche consists of
1. Gondoraj Lemon Juice
2. Garlic
3. Ginger
4. Coriander Paste
5. Green Chillis
6. Fresh Prawns
7. Salt & Pepper
We top it up with Pomegranate and Habaerno peppers for the finish.
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Watch the whole recipe below:
Food For Thought Fest 