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An easy ceviche recipe:
This is an easy way to make something quite special. Ceviche is something you could make for a light meal, or serve as a starter. I made mine with monkfish because it is what I had in the fridge but I’ve eaten it made with scallops and I’ve seen recipes for a number of different white fish (including snapper, tilapia and sea bass).
And, elsewhere on the blog, I have a rather special recipe for Salmon Ceviche which I learnt from a lovely Japanese Chef. Whatever you decide to make, remember the main thing is that you are not going to be cooking the fish so it needs to be as fresh as possible.
A simple recipe for Ceviche
- 2-3 oz of fish
- 1 lime
- 1 small red chilli
- 1 tomato
- A spring onion or a slice or two of red onion
- Fresh Coriander
- Skin the tomato by putting it in a mug of boiling water for a minute or two. De-seed and cut into small dice
- De-seed the chilli and dice very finely
- Slice the fish very thinly
- Slice the spring onion finely if you are using it
- Put the fish, chilli, onion and the juice of the lime into a glass bowl and leave to marinade in the fridge for an hour or so stirring occasionally to make sure all the fish gets ‘cooked’. You can tell when the ceviche can be eaten because the fish loses any translucency and becomes opaque. It will keep like this for 24 hours, so don’t worry too much about making it in advance.
- Just before you are ready to eat, stir in the tomato and garnish with chopped fresh coriander.
You can add a little sugar to the lime juice if you find the mixture too sour. And, depending on the fish, you may want to add a pinch of salt.
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