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Episode 8: Peruvian Ceviche with Tostada Chips


Peruvian Ceviche with Tostada Chips

Vicki & Pascal from My Kitchen Rules

Ingredients

500gm fresh snapper fillets 1⁄2 cup of fresh lime juice 1⁄2 cup of fresh lemon juice 2 garlic cloves finely minced 1 tablespoon finely minced fresh ginger

1 celery stalk finely diced 1⁄2 red onion finely sliced 2x red chilis de-seeded finely sliced

1 cup roughly chopped coriander

Salt & pepper to taste Corn based tostadas

Method

  • Cut your snapper fillets into equal sized pieces i.e. 20x10mm.

  • Add the snapper and all the ceviche ingredients to a bowl (except the tostadas) and leave to marinate for no more than 10 minutes.

  • Use a slotted spoon to serve the ceviche on the plate and accompany with your favourite corn-based tostada.

Wine Match

Serve alongside a chilled glass of Ara Zero Sauvignon Blanc. Enjoy!


As seen on MKR New Zealand and TVNZ 2

Comentários


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We capture and amplify the best of Marlborough in every glass.​

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