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Ceviche + the Greek islands

Blog

Seasonal Paleo and gluten free recipes 

Ceviche + the Greek islands

Laura | Lau Sunday cooks

When S told me he wanted to celebrate his 40th Birthday in Greece surrounded by his friends, I didn't think twice. First, because it was his greatest wish for his Big Birthday and second, because even though we’ve been there so many times, I don’t think I could ever get bored of Greece. It’s one of those countries where there’s something new to discover every time you visit. Each island has its own charm and hides unique sights for you to explore.

Spetsai | Laura Domingo.jpg
House in Greek islands | Laura Domingo.jpg

This year, the Cyclades archipelago was the chosen area to spend ten days on board of Athos, our friend's Catamaran. Although we couldn't go as far as we wanted because of the windy weather, we ended up sailing around the beautiful Poro, Idra, Spetsai and Kea. Even now, I can hardly forget my awakenings in our boat anchored in the middle of breathtaking bays and surrounded by the most fantastically turquoise water I’ve ever dreamt of. 

Life on a boat is as simple as eat, swim, sunbath and sleep. Although in my case, I may have done the first one in loop mode. Eat, repeat. Eat, repeat… 

Aah the food… because of my previous trips to Greece I knew I was going to enjoy fresh fish almost every day, however, to our surprise, on the third day we caught a 1 stone mahi-mahi which became our lunch and dinner for the rest of the week. Our friend Apostoles took care of us and treated us in the best way possible by his amazing cooking. Among all delicious dishes he delighted us, I’d highlight three of them.

Sushi. Just because I’m an unconditional sushi lover. No matter where or when, give me sushi and I will be yours forever.

Tempura. When it’s made from the freshest fish it can never go wrong. It just melted in your mouth and tasted like heaven.

Ceviche. This lovely latin-American dish was entirely unknown to me. It's made from raw fish which is cooked by the acidity of the citrus juices. I was so amazed watching our friend preparing it! I could actually see the lime juice turning the colour of the mahi-mahi from translucent pink to white.

Ceviche is so easy, so fresh and flavourful that I immediately fell in love. I didn't even have to write down any instructions or ingredients; all what you need is red onion, cucumber, a handful of fresh coriander and some chillies to enjoy a classic Peruvian ceviche in less than ten minutes!

However, for a great ceviche like the one we had, you will need the freshest fish possible. Ok, don't take a fish pole and hooks and run off now; you can find a good-quality fish in your local fishmonger, tell them you are making ceviche and listen to what they recommend you. 

Have you ever made or tried ceviche? If so, I'd love to hear your experience and any other variety of ceviche! 

Happy cooking!

Lau 


Peruvian CEVICHE 

Easy, quick and flavourful dish made from fresh raw fish marinated in lime juice.

Serves: 3-4   |   Time: 10 minutes

INGREDIENTS

200 gr. best-quality white fish (sea bass, sole...) 

Juice of 4-6 limes

1 red onion, finely diced

1 cucumber, finely diced

A handful of washed and fresh coriander, finely chopped

Fresh chillies, finely chopped

Pepper and salt

INSTRUCTIONS:

Trim the fish to create clean edges. Holding your knife at a 45° angle, slice into ¼"-6mm thick pieces. Transfer to a plate in a single layer then pour the lime juice over the fish until completely immersed in the juice. Let it marinate for 5 to 10 minutes until the fish is white.

Meanwhile the fish is marinating, dice the onion and cucumber and chop the coriander and fresh chillies.

Once the fish is marinated, combine fish (discard the lime juice), onion, cucumber coriander  and chillies in a shallow dish. Season with salt and pepper and serve immediately.