Ceviche

James Martin

Ceviche is the Latin American dish where really fresh fish and shellfish is cured in lime juice

Prep Time 20

Curing Time 1 30

Total Time 1 50

Course Starter

Cuisine Latin American

Servings 6

Calories 179 kcal

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

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.

Keyword fish, shellfish