Ce­viche

Fiji Sun - - What’s Cooking -

IN­GRE­DI­ENTS

150g Walu (fresh fish) 10ml lime juice

PREPA­RA­TION:

Cut the fresh Walu fish into cubes and then mar­i­nate with freshly squeezed lime juice and orange (freshly squeezed )

10ml orange juice (freshly squeezed) 30g red onion 2g co­rian­der 30g Tomato 20g Car­rot juice and store it overnight in the cooler.

Take the mar­i­nated Walu out from the cooler and then mix 30g Av­o­cado 1pc Corn Tor­tilla

20g Cu­cum­ber 5g Green Chilli with other in­gre­di­ents.

Gar­nish with av­o­cado and corn tor­tilla chips and serve as en­trée.

Photo: Waisea Nasokia

Fish a la Ver­acruzana (En Papil­lote) - lo­cal fil­let of fish spiced with gar­lic, onion, cap­sicums, ca­pers, black olives, sea­son­ing and chipo­tle sauce, baked and served with Mex­i­can rice soft flour tor­tilla, ac­com­pa­nied with pico de gallo and salad.

Photo: Waisea Nasokia

Ce­viche (Tra­di­tion­ally done - Raw fish cured in cit­rus juices, spiced with chili pep­pers, onion, fresh cilantro with corn chips.).

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