Spicy Tangy Fish Tikka

Ingredients

While the original Peruvian ceviche is typically made with raw fish marinated in citrus juices, the Spicy Tangy Fish Tikka recipe adapts the dish to Indian fast food cuisine. The fish is marinated in a blend of Indian spices and grilled instead of being served raw. The addition of Indian spices and the grilling process infuse the dish with a smoky flavor and a unique twist that sets it apart from the traditional ceviche. We alse have the original recipe for Ceviche de lenguado, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as sole or tilapia 500g (1.1 lb) white fish fillets, such as sole or tilapia
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Mint chutney, for serving Mint chutney, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lemon juice, ginger-garlic paste, red chili powder, cumin, coriander, turmeric, garam masala, and salt.
2. 2.
   Cut the fish fillets into bite-sized pieces and add them to the marinade. Coat the fish pieces evenly with the marinade.
3. 3.
   Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated fish pieces onto skewers.
6. 6.
   Grill the fish skewers for about 5-7 minutes per side, or until the fish is cooked through and slightly charred.
7. 7.
   Remove the fish tikka from the skewers and garnish with fresh cilantro.
8. 8.
   Serve the Spicy Tangy Fish Tikka hot with mint chutney on the side.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture in the dish.

Tips & Tricks

• If you prefer a spicier tikka, increase the amount of red chili powder according to your taste.
• Soak the wooden skewers in water for 30 minutes before using them to prevent them from burning on the grill.
• Serve the Spicy Tangy Fish Tikka with a squeeze of fresh lemon juice for an extra burst of tanginess.

Serving advice

Serve the Spicy Tangy Fish Tikka as an appetizer or as part of a larger Indian fast food feast. It pairs well with naan bread, rice, or a fresh salad.

Presentation advice

Arrange the grilled fish tikka on a platter, garnish with fresh cilantro, and serve with a side of mint chutney. For an eye-catching presentation, sprinkle some red chili powder on top for a pop of color.