Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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Ceviche is a traditional Peruvian traditional dish of quickly pickled fresh fish. The pickling of the fish is done by quickly salting the fish fillets, so the sodium in the salt opens the pores and then marinating them in fresh lime juice. The high protein content that fresh fish carries almost ‘cooks’ itself in the acidity of the lime juice. This reaction makes the fish develop a cured texture whilst keeping its freshness. I love ceviche, the flavour is so lively and clean that it makes the perfect summer starter. It is really easy to make, so you can prepare it well in advance and when you are ready to serve, you can really make the dish look pretty and colourful. Red mullet works really well on this dish. This fish has such a beautiful sweet flavour due to its high fat content, that it doesn’t really need anything complicated doing to it, so serving it as ceviche works really well.