Ceviche
Ceviche is the Latin American dish where really fresh fish and shellfish is cured in lime juice
Ingredients
- 500 g firm white fish fillets such as haddock, halibut or pollack, skinned and thinly sliced
- 8 limes juiced, 250ml/9fl oz, plus extra wedges to serve
- 1 Red onion sliced into rings
- 1 handful green olives pitted, finely chopped
- 3 green chillies finely chopped
- 3 Tomato seeded and chopped into 2cm pieces
- 1 bunch coriander roughly chopped
- 2 tbsp olive oil extra virgin
- 1 pinch caster sugar
- tortilla chips to serve
Instructions
- In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
- Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.
Nutrition
Calories: 179kcalCarbohydrates: 16gProtein: 18gFat: 7gSaturated Fat: 1gFiber: 4gSugar: 5g
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