I have quite a lot of food in the fridge fresh from the daily market. With the memory of ceviche in my heart. It was so full of taste that I cannot forget it.
So, I have decided to prepare something similar for lunch. Natural and original combination of lime and coriander mixed together. It’s at this point that my mind creates the ‘ceviche pasta’.
Peel the onion, then finely chop with 1 carrot and 1 red pepper. I place a large pan on a medium-high heat (difficult to keep the flame at a stable level due to the old-fashion kitchen I am using 🙂 ) with a couple of tablespoons of olive oil.
Then, I can fry for a few minutes the chopped vegetable mix for about 10 minutes.
With around 10 minutes to go, I cook fusilli pasta adding a handful of sea salt. I am not used to using small sea salt jars, so I waited a minute before I could reach the right amount of salt I needed….amusing.
While draining it, I reserve a mugful of cooking water. I toss the drained pasta into the veggie pan, loosening with a little-reserved cooking water.
I am already intrigued by the smell. And the taste is even better. Just a pinch of salt to improve it.
I serve the dish adding freshly chopped coriander, squeezed lime and spicy pepper.
