New Nordic Ceviche

Ingredients

While the original Peruvian ceviche relies heavily on citrus juices and tropical flavors, the New Nordic version embraces the use of local Nordic ingredients. The traditional lime juice is replaced with a delicate blend of apple cider vinegar and lingonberry juice, adding a tangy and slightly sweet twist. Nordic herbs and edible flowers are introduced to enhance the dish's visual appeal and add subtle aromatic notes. 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 500g (1.1 lb) fresh white fish fillets, such as cod or haddock
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cucumber, diced 1 cucumber, diced
• 2 radishes, thinly sliced 2 radishes, thinly sliced
• 1 apple, julienned 1 apple, julienned
• 1 handful fresh dill, chopped 1 handful fresh dill, chopped
• 1 handful fresh chives, chopped 1 handful fresh chives, chopped
• 1 handful edible flowers, for garnish (optional) 1 handful edible flowers, for garnish (optional)
• 120ml (1/2 cup) apple cider vinegar 120ml (1/2 cup) apple cider vinegar
• 60ml (1/4 cup) lingonberry juice 60ml (1/4 cup) lingonberry juice
• 30ml (2 tbsp) extra virgin rapeseed oil 30ml (2 tbsp) extra virgin rapeseed oil
• Sea salt, to taste Sea salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 10g (6g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Slice the fish fillets into thin strips and place them in a large bowl.
2. 2.
   Add the sliced red onion, diced cucumber, radishes, and julienned apple to the bowl.
3. 3.
   In a separate small bowl, whisk together the apple cider vinegar, lingonberry juice, and rapeseed oil.
4. 4.
   Pour the dressing over the fish and vegetables. Season with sea salt and freshly ground black pepper.
5. 5.
   Gently toss the ingredients together until well combined. Allow the ceviche to marinate in the refrigerator for at least 30 minutes.
6. 6.
   Before serving, sprinkle the chopped dill and chives over the ceviche. Garnish with edible flowers, if desired.
7. 7.
   Serve the New Nordic Ceviche chilled and enjoy the refreshing flavors of the Nordic sea.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, use sustainable Nordic fish varieties like cod or haddock.
• Lingonberry juice — Look for pure lingonberry juice without added sugars or artificial flavors.
• Edible flowers — Choose edible flowers that are safe for consumption and add a visually appealing touch to the dish.

Tips & Tricks

• For an extra Nordic touch, serve the ceviche on a bed of thinly sliced pickled beets.
• Experiment with different Nordic herbs like sorrel or lovage to add unique flavors to the dish.
• If lingonberry juice is not available, you can substitute it with cranberry juice for a similar tangy taste.
• Serve the ceviche with rye crispbread or toasted Nordic bread for added texture.
• To make the dish more substantial, serve it with a side of boiled new potatoes or roasted root vegetables.

Serving advice

Serve the New Nordic Ceviche as a light appetizer or a refreshing main course. It pairs well with a crisp and chilled glass of aquavit or a light Scandinavian lager.

Presentation advice

Present the ceviche in individual Nordic-style ceramic bowls or on a large platter garnished with fresh dill, chives, and edible flowers. The vibrant colors of the fish and vegetables will create an eye-catching display.