Ceviche Our banqueting chef Jaco returned from South America two years ago, with a couple of Peruvian culinary secrets, after doing a South African food promotion at the Belmond Miraflores Park Hotel in Lima. Now the ceviche has become a regular favourite with the right balance of salt, lime, chilli and coriander. In oasis we add a little fruit element like mango or litchi to emphasise summer eating even more. While in Planet, radish and avocado with the occasional corn is featured.
250 ml lime juice
1 small onion cut into brunoise
3 garlic cloves finely grated
2-3 red chilies deseed and chopped fine
Pinch Zest of lime
1 tsp chopped Coriander fresh
let it stand for 10-20 minutes strain and use