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Ceviche…A holiday memory

Erika, Peter and their little chubby son. Those were the protagonists of my daily dinner soap opera in Lisbon. Main actor: Erika (I gave her that name cause I never asked for her real name and thought Erika would be the best fit). Erika was the woman in charge of the kitchen of my favorite restaurant at the end of the street where I stayed during my time in Lisbon. Erika is a small but chubby woman always wearing a cute dress with colorful patterns and an apron on top. Every day, except Sundays, she used to sit in front of their restaurant Floresta de Santana, playing with the flip-flops on her feet.


Her husband, Peter (name also given by the author) is her husband. Peter was in charge of the service and guest relation, as you would call it. No matter how full or empty the restaurant was, Peter was constantly stressed out, it seemed. As soon as I took a seat, he came to me with his so called “starters”: bread and small packaged butter, garlic butter and sardine paste (those little packs you know from cheap breakfast buffets). Highlight was the cheese that came to it, a cheese you could get from any small supermarket or shop.

Love at second sight

The first time he served the starter, I was a little confused but so hungry that I kept it and ate it all at once. Every time afterwards I got more and more excited about the bread, packaged sardine paste and cheese, that I only wanted to go there because of the delicious starter trio. Obviously, that was not the case.

…but it left an impression

I ate at many different places in Lisbon, from low budget to pricy. And what can I say? Erika and Peter were the cheapest but a keeper – a true pearl of Lisbon’s gastronomy. To honor the lovely couple and their delicious dishes such as grilled sea bream, sardines and octopus, beef filet with egg and pork chops, I dedicate my interpretation of ceviche made with kingfish and tomatoes to them. Obrigada, Erika and Peter!

three Green Tomatoes
Tomatoes & Lime
marinated Ceviche

Kingfish Ceviche & Tomatoes

For 2 persons

For the Ceviche:

300 g Kingfish
1 organic Lime
1 tbsp Fishsauce
20 g Olive Oil
10 Coriander Sticks
1 red Pepper
Salt, Pepper, Sugar to taste

To Serve:

2 green Tomatoes
1 Tamarillo
1/4 red Onion

1. For the Ceviche dice the fish in pieces of 2x2cm. Grate the lime and squeeze out the juice. Then add fishsauce and olive oil. Wash the coriander and red pepper. Chop coriander and slice the red pepper. Now mix everything and marinate the fish. Then flavor with the spices and give it at least 5 Min. before serving.

2. To serve wash the tomatoes, cut it in quarters and remove the seeds. Do not throw away the seeds, as you can use it for decoration. Now cut the quarters in slices. Peel the tamarillo and cut it in chunks. Now peel the onion and slice it too. At last bring everything together with the ceviche and arrange it in a bowl.

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Ceviche top shot

Königsmakrelen Ceviche & Tomaten

Für 2 Personen

Für das Ceviche:

300 g Königsfisch
1 Bio-Limette
1 EL Fischsauce
20 g Olivenöl
10 Korianderstiele
1 Peperoni
Salz, Pfeffer, Zucker nach belieben

Zum Servieren:

2 grüne Tomaten
1 Tamarillo (Baumtomate)
¼ Rote Zwiebel

1. Für das Ceviche den Fisch in 2x2cm Würfel schneiden. Die Limette abreiben und den Saft auspressen. Dazu die Fischsauce und das Olivenöl geben. Den Koriander und die Peperoni waschen. Den Koriander hacken bzw. die Peperoni halbieren und in Streifen schneiden. Alles vermengen und den Fisch damit marinieren. Mit den Gewürzen abschmecken und für mind. 5 Min. garen lassen.

2. Zum Servieren die Tomaten waschen, vierteln und die Kerne herausschneiden. Die Kerne nicht wegwerfen, da sie gut als Dekoration geeignet sind. Die Viertel dann in Streifen schneiden. Die Tamarillo schälen und in Spalten schneiden. Dann die Rote Zwiebel schälen und ebenfalls in dünne Streifen schneiden. Nun alles kurz mit dem Ceviche vermengen und in einer Bowl anrichten.

Ceviche chopsticks top shot

Ben Donath

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.

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