Sunday, December 25, 2011

Ceviche variation - Estonian marinated oily fish (Est. marineeritud räim)

A lot of people in the world like ceviche, a marinated fish or seafood dish known from Central and South America. Yumm! Humm! ...they say, munching on fish or prawn that has been soaking in lemon or lime juice spiced with locally popular chilli and cilantro. Very nice!
People on the northern side of the globe invented the same cooking technique with their locally popular spices. A special Estonian delicacy is marinated little oily fish. Since limes or lemons don't grow locally vinegar is used instead.
Marinate the small oily fish overnight
500g cleaned raw small oily fish ( raw anchovy, sprat, small sardine)
0.5 - 0.75 teaspoon salt
a 3 finger pinch sugar
1 dl apple or white wine vinegar
1dl  water
black pepper, crushed
allspice, crushed
1 small onion, sliced in rings

2 tablespoons rape seed oil

Layer the fish tightly side by side in a bowl or a small plastic container. Sprinkle with pepper and allspice in between the layers and add a few slices of onion. Repeat layering.
Mix the vinegar, water, salt and sugar and spread on the fish. Press the fish down a little and cover with a lid or plastic foil and leave overnight in the fridge.
On the next day, drain the fish from the vinegar marinade. Drizzle oil on top of the fish.
(Est. Marineeritud räim)

Serve with dark rye bread for the authentic northern taste.
In summer serve with new potatoes with butter and chopped fresh dill.