Russian-style Ceviche

Ingredients

While the original Peruvian ceviche is typically made with raw fish marinated in citrus juices, Russian-style ceviche incorporates cooked fish and adds a touch of Russian flavors. The marinade is enhanced with dill, horseradish, and sour cream, giving it a unique twist that complements the fresh ingredients. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) white fish fillets, cooked and flaked 500g (1.1 lb) white fish fillets, cooked and flaked
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 cucumbers, diced 2 cucumbers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bunch of fresh dill, chopped 1 bunch of fresh dill, chopped
• 2 tablespoons horseradish 2 tablespoons horseradish
• 4 tablespoons sour cream 4 tablespoons sour cream
• Juice of 2 lemons Juice of 2 lemons
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 10g (Saturated Fat: 4g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cooked and flaked fish, red onion, cucumbers, tomatoes, and fresh dill.
2. 2.
   In a separate bowl, mix together the horseradish, sour cream, lemon juice, salt, and pepper.
3. 3.
   Pour the marinade over the fish and vegetable mixture, ensuring everything is well coated.
4. 4.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve chilled and garnish with additional dill, if desired.

Treat your ingredients with care...

• Fish — Ensure the fish is fully cooked and flaked before adding it to the ceviche. This will prevent any risk of foodborne illness.
• Horseradish — Adjust the amount of horseradish according to your preference for spiciness. Add more for an extra kick or reduce it for a milder flavor.
• Sour cream — If you prefer a lighter option, you can use Greek yogurt instead of sour cream for a tangy twist.

Tips & Tricks

• For a more pronounced Russian flavor, you can add a splash of vodka to the marinade.
• Serve the ceviche with traditional Russian black bread or rye crackers for a delightful combination of textures.
• If you prefer a spicier ceviche, you can add a pinch of cayenne pepper or finely chopped chili peppers to the marinade.
• Experiment with different types of fish, such as salmon or trout, to add variety to your Russian-style ceviche.
• To make it a complete meal, serve the ceviche over a bed of lettuce or with a side of boiled potatoes.

Serving advice

Serve the Russian-style ceviche chilled in individual bowls or on a platter. Garnish with fresh dill sprigs for an extra touch of elegance. Accompany it with slices of black bread or rye crackers for a traditional Russian experience.

Presentation advice

Arrange the colorful diced vegetables and flaked fish attractively on the serving dish. Drizzle the marinade over the top and sprinkle with additional chopped dill for a vibrant and appetizing presentation.