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A delicious and easy recipe that will go swimmingly with your next dinner date.
Making ceviche (sev-ee-chay)
Chop 500gms of lean white fish into bite size pieces. Squeeze the juice of 3 limes and 2 lemons and zest 1 of each. Add 1tsp of Marie Sharp’s Fiery Hot Habanero Pepper Sauce to the citrus juice and mix into the fish. Place the fish mix in a plastic container and refrigerate for 2 hours.
Hang the tacos on a rack in the oven heated to 180 degrees and remove after 15 minutes.
Make the salsa
Chop 2 seeded tomatoes, add a cup of fresh corn and 2tbs. of chopped coriander. Mix well with a little salt.
Assemble the fish taco by adding the ceviche to the taco and topping with the salsa.
Stack onto your plate and enjoy.