Name: Ceviche with Roasted Pepper & Tomato Curry
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Fusion
Ingredients: 1 lb white fish (sea bass, snapper, or cod), diced; Juice of 4 limes; 1 small red chili, finely chopped; 2 tablespoons red onion, finely chopped; 1/4 cup cilantro, chopped; 1 scallion, sliced; 1 tablespoon olive oil; Salt, to taste; 1 red bell pepper; 2 ripe tomatoes; 1 clove garlic; 1/2 inch ginger; 1 tablespoon olive oil; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon turmeric; Salt, to taste; 1 tablespoon coconut milk (optional, for creaminess); Toasted almonds or peanuts; Chopped herbs (cilantro/mint); Green chili oil or herb oil (optional)

Description

This vibrant Ceviche with Roasted Pepper & Tomato Curry is a bold Latin-Indian fusion dish combining citrus-marinated fish with a smoky, spiced curry base. Topped with herbs, nuts, and chili oil, it’s a creative, gourmet-level recipe packed with flavor and texture. #cevicherecipe

Ingredients

For the ceviche:

1 lb white fish (sea bass, snapper, or cod), diced
Juice of 4 limes
1 small red chili, finely chopped
2 tablespoons red onion, finely chopped
1/4 cup cilantro, chopped
1 scallion, sliced
1 tablespoon olive oil
Salt, to taste

For the roasted pepper & tomato curry sauce:

1 red bell pepper
2 ripe tomatoes
1 clove garlic
1/2 inch ginger
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
Salt, to taste
1 tablespoon coconut milk (optional, for creaminess)

Garnish:

Toasted almonds or peanuts
Chopped herbs (cilantro/mint)
Green chili oil or herb oil (optional)

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Instructions

1. Prepare the ceviche:

In a bowl, combine diced fish with lime juice. Refrigerate and marinate for 30–40 minutes, or until the fish turns opaque.
Add chopped red chili, onion, cilantro, scallion, olive oil, and salt. Mix gently and return to the fridge.

2. Make the curry sauce:

Char red bell pepper and tomatoes over a flame or under a broiler until blackened. Cool slightly, peel off the skin, and blend with garlic and ginger.
In a saucepan, heat olive oil. Add cumin, coriander, and turmeric. Stir in the roasted pepper-tomato blend.
Simmer for 10 minutes, season with salt, and stir in coconut milk if using. Remove from heat.

3. Plate the dish:

Spoon warm curry sauce into shallow bowls. Mound chilled ceviche in the center.
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Notes

For extra depth, add smoked paprika to the curry base.
Can be served as a plated starter or shared appetizer.
Works beautifully with shrimp or scallops instead of fish.

Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Dish
Method: Marinating, Roasting, Simmering
Cuisine: Fusion, Latin-Indian