CEVICHE WITH FRESH TORTILLAS AND BRAAI SALSA

Fish, Recipes

Ingredients

FOR THE SALSA:

  • 1 red onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 500 g tomatoes, (use big ones, cherry, any type you have on hand)
  • 1 small red chilli chopped
  • olive oil
  • salt and pepper

FOR THE TORTILLAS:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup water

FOR THE CEVICHE

  • about 300g fresh fish like tuna, salmon or yellowtail
  • 3 limes
  • salt and pepper
  • 1 red onion, chopped finely
  • 1 red pepper, chopped finely
  • 1 red chilli, chopped finely
  • fresh coriander leaves

Method

FOR THE SALSA:

  1. Place all your chopped tomatoes, onions, pepper and chilli in fireproof pan and drizzle with olive oil, salt and pepper.
  2. Gently fry over medium heat until the tomatoes are soft and caramalised.
  3. Remove from the fire and gently mash the tomatoes with a potato masher.
  4. Serve with the tortillas and ceviche

FOR THE TORTILLAS:

  1. Mix the flour, baking powder and salt together.
  2. Add the water and mix well, because you are using baking powder and not yeast, there is no need to knead this dough.
  3. If the mixture looks a bit dry, add a drop of water and if you think its too sticky, add some more flour.
  4. Use a clean surface and dust it with flour, now cut your dough mixture into smaller pieces with a knife (about 8 – 10) and roll these balls out with a rolling pin until thin shapes that resemble a circle. Remember to add flour to the surface, the dough and your rolling pin.
  5. Use a fire proof pan and fry the tortillas in a dry pan for 1 minute each side until they puff a little bit and start to get a few brown edges here and there.
  6. Serve with the tomato salsa and ceviche

FOR THE CEVICHE:

  1. Cut your fresh fish into small blocks of about 1cm each. Cut all the limes in half and squeeze all the juice from the lims onto the fish, and mix it gently.
  2. Add the finely chopped onion, red pepper and chilli.
  3. Lastly roughly chop the coriander and add to the fish, mix everything together gently and serve to your guests with fresh tortillas and tomato salsa from the fire

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