Zanzibari Ceviche

Zanzibari Ceviche

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Watch Bobby preparing this fresh and zingy seafood dish here: http://vimeo.com/5186265
(Courtesy of Director Ian Sciacaluga)

Ingredients:

  • Fish (Grouper)
  • 2 onions
  • 3 bell peppers
  • limes
  • coconuts
  • pamelo

Method:

  1. Cut grouper thin to marinate quickly.
  2. Citric acid of the lime which actually cooks the fish by a process called denaturation.
  3. Leave for 5-10 minutes, then onions.
  4. Chop the onions and sprinkle them in.
  5. Let them mix with the juice.
  6. Add 3 bell peppers, but also apply the pomelo to cut the acidity (Tip: Pomelo is a mildly sweet grapefruit from South East Asia).
  7. Add in grated coconut, but be sure to drain the juice.
  8. Lastly, peel off the outer layer of the nutmeg, which in itself is a tasty spice called mace.
  9. Mix it about a bit, and the ceviche is ready!