If you've enjoyed our previous blog posts about the Secret Supper Club at Daisy's House, then no doubt you're excited to try our new twist on a classic raw fish ceviche.
If you'd like to find out more about what we've been up to with our Secret Supper Club, please click here.
Ceviche is a typically Peruvian dish of raw fish cured in lime juice. Our gang of foodies and chefs wanted to create a new twist on the classic ceviche appetizer. This vibrant and healthy version is based around our Crocodile Tail Fillet instead of raw fish. Often ceviche is served in a martini glass, but we wanted to keep things simple, so we decided to serve our ceviche in Baby Gem Lettuce leaves.
Our team of Secret Supper Club chefs, Rebekah and Nikifor, put together this Crocodile Tail Fillet Ceviche in about 20 minutes. It needs to rest in the refrigerator for a couple of hours before you plan to serve it.
1 packet Crocodile Tail Fillet. Click here to quick shop.
1 Lemon (save a bit of the peel)
1 Lime (save a bit of the peel)
1 or 2 Fresh Fennel bulbs (as you like to taste)
300ml White Wine Vinegar
Half Chilli pepper
Pinch of ground white peppercorns
Pinch of Salt
1 large packet fresh Coriander approx. 100gr
Secret Supper Club Chef Nikifor prepares the Crocodile Tail Ceviche
Spoon some of the crocodile tail onto a lettuce leaf.
Add a bit of the juice and a sprinkle of fresh coriander on top
For an even more spectacular appearance-- a glass of Pisco Sour to accompany this will give you an authentic Peruvian look!