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Monkfish Ceviche Close up

Monkfish Ceviche

A simple recipe for Ceviche

Course Lunch, Side Dish, Snack
Prep Time 5 minutes
Resting time 30 minutes
Servings 1


  • 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


  1. Skin the tomato by putting it in a mug of boiling water for a minute or two. De-seed and cut into small dice
  2. De-seed the chilli and dice very finely
  3. Slice the fish very thinly
  4. Slice the spring onion finely if you are using it
  5. 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.
  6. Just before you are ready to eat, stir in the tomato and garnish with chopped fresh coriander.