Ceviche is on my to-do list for a long time already. One of my favourite cooks, Chakall, made a very good version of ceviche with mango. He is also the one that gave me the inspiration for the Mexican style chocolate chicken.
Recently, the warm weather and a different foodblog brought ceviche back to my mind. The version I made is largely based on the version of Inmamamaggieskitchen.
The idea of “cooking” fish in lemon juice is quite interesting and of course I am curious on the outcome. It is very simple, very cheap, with few ingredients, but it takes some preparation time. You have to start to prepare the fish the evening before. You can use different kinds of white fish, in this case I used Pangasius, which is currently one of my favourites (see also pangasius in tomato saffron sauce).
As the previous recipe (watermelon strawberry salad) , this dish is perfectly well for the hot summer days. According to the forecasts the weather will continue to stay this hot for at least a week. Perfect for a further series of summer dishes for the hot weather.