Saying goodbye to rich, heavy meals and saying hello to healthier fare. With a little inspiration, and by thinking outside the box, you can do just that without sacrificing flavour.
The answer? A Canadian ceviche.
Defined as “a seafood dish typically made from fresh, raw fish cured in citrus juices, such as lemon or lime”, ceviche features palate pleasing spices, fresh herbs and other garnishes.
Students from Durham College’s (DC) Culinary Management program learned how to make ceviche during a culinary study tour to Peru. Considered to be the country’s national dish, the students learned from experts, taking the skills they are developing in class and using them in a unique, experiential-learning environment. While it may be light, it’s heavy on flavour; this DC take on ceviche shows its versatility as a dish for all seasons
Now they’ve applied what they learned to create a Canadian take on ceviche.
