How Beowulf turns a sea monster into Viking-style ceviche. Peru gave the world ceviche. The North gave it dill, juniper and a freezer the size of a coastline. No sea monster where you live? Use any firm white fish: 🐟 Halibut: thick, sweet, holds its shape perfectly 🐟 Sea bass: delicate and buttery, the classic restaurant choice 🐟 Snapper: firm and clean, the most traditional pick for ceviche Ingredients: 1️⃣ Firm white fish 2️⃣ Salt 3️⃣ Lime juice 4️⃣ Red onion, sliced thin 5️⃣ Chili 6️⃣ Fresh dill 7️⃣ Crushed juniper berries 8️⃣ Roasted sweet potato 9️⃣ Flatbread Why it works: • Freeze first. Lime doesn't kill parasites, only cold does. 7 days at -4°F makes raw wild fish safe. • Cut cubes the size of your thumb tip. Bigger pieces stay raw in the middle. • Salt before lime. It firms the fish and lets the acid work evenly. • 10 minutes in lime, no longer. The acid turns the fish white like heat would, but too long and it goes rubbery. • Dill instead of cilantro, crushed juniper for a taste of the northern forest. • Sweet potato on the side, the Peruvian way. Sweet against sour. Don't pour out the juice left in the bowl. In Peru it's called leche de tigre, tiger's milk, and it's famous as a hangover cure. Would you eat raw sea monster? Yes or no 👇 #ceviche #catchandcook #outdoorcooking #seafood #vikingfood - @beowulf.eats