Latvian-style Ceviche

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main marinade, our Latvian-style ceviche incorporates a combination of lemon and dill, which are commonly used in Latvian cuisine. Additionally, we have added a touch of horseradish for a subtle kick, reflecting the Latvian love for bold flavors. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, such as cod or haddock, thinly sliced 500g (1.1 lb) fresh white fish fillets, such as cod or haddock, thinly sliced
• 2 lemons, juiced 2 lemons, juiced
• 1/4 cup (60ml) fresh dill, chopped 1/4 cup (60ml) fresh dill, chopped
• 2 tablespoons horseradish 2 tablespoons horseradish
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cucumber, peeled and diced 1 cucumber, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 5g (1g saturated)
• Carbohydrates: 7g (3g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced fish, lemon juice, dill, and horseradish. Mix well to ensure the fish is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   After marinating, remove the fish from the refrigerator and add the sliced red onion, diced cucumber, and tomatoes. Season with salt and pepper to taste. Gently toss to combine all the ingredients.
3. 3.
   Allow the ceviche to sit at room temperature for 10 minutes to allow the flavors to meld together.
4. 4.
   Serve the Latvian-style ceviche chilled, garnished with additional dill sprigs.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If you prefer a milder flavor, you can briefly blanch the fish in boiling water before marinating.
• Dill — Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the quantity by half.
• Horseradish — Adjust the amount of horseradish according to your preference for spiciness. If you can't find horseradish, you can substitute with a small amount of grated radish.

Tips & Tricks

• For an extra burst of flavor, add a few drops of Latvian honey to the ceviche marinade.
• Serve the ceviche with traditional Latvian rye bread or crispy potato pancakes for a satisfying meal.
• If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche.
• To make the ceviche more substantial, you can add diced boiled potatoes or cooked pearl barley.
• Experiment with different types of fish, such as trout or perch, for a unique twist on the Latvian-style ceviche.

Serving advice

Serve the Latvian-style ceviche as an appetizer or light lunch. It pairs well with a crisp Latvian lager or a glass of chilled white wine. Garnish with additional dill sprigs for an extra touch of freshness.

Presentation advice

Present the ceviche in a shallow dish or individual serving bowls. Arrange the fish slices on top and garnish with cucumber slices and lemon wedges. Sprinkle some freshly chopped dill over the ceviche for an appealing presentation.