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Seafood
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Santesson Ceviche

• 400-500 g fish filets, e.g. plaice or sole

• 200 ml fresh lemon juice

• 1-2 finely chopped red jalapeño peppers

• 1-2 crushed garlic cloves

• 5-10 g crushed coriander seeds

• salt and black pepper as required

• 200 g peeled, deseeded and coarsely chopped tomatoes

• 100 g finely chopped leek

• 200 g peeled and diced cucumber

1. Cut the fish filets into 1.5 - 2 cm pieces. Place them in bowl that is not too large for the refrigerator. Add the jalapeño peppers, garlic and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces, if not they will have to be compressed.

2. If so desired also the vegetables can be added to the fish-lemon-spice mixture. This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day.

3. Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete.

4. Serve together with a cold beer (Corona?) and toasted bread or baguette.

A man must not swallow more beliefs than he can digest.

- Havelock Ellis