Ceviche

In this South-American hors d’oeuvre, the fish is tenderised by marinating in lemon juice for several hours and paired with juicy tomatoes and avocado

Ceviche

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

300

MINUTES

CUISINE

South-American

COURSE

Imported

Method

  1. Remove any skin or bones from the fish and cut the flesh into small cubes.

  2. Put the cubes into a dish with the lemon juice, turn to coat all the fish and leave to marinate in the refrigerator for a minimum of five hours.

  3. Drain the lemon juice from the fish and combine with the chopped vegetables, olive oil and coriander. Season with salt and pepper to taste and pour over the fish in a serving dish. Leave in the refrigerator until ready to serve.
    This recipe is from Jill Norman’s The Complete Book of Spices, published by Dorling Kindersley

Ingredients

  • 175g salmon

  • 175g brill or turbot

  • 175g cod fillet

  • juice of 2-3 lemons

  • 1-2 fresh green chillies, seeded and finely chopped

  • 1 small mild onion, chopped

  • ½ avocado, peeled, stoned and cubed

  • 2 tomatoes, skinned, seeded and chopped

  • 125ml olive oil

  • handful of coriander leaves, chopped

  • salt

  • pepper

Method

  1. Remove any skin or bones from the fish and cut the flesh into small cubes.

  2. Put the cubes into a dish with the lemon juice, turn to coat all the fish and leave to marinate in the refrigerator for a minimum of five hours.

  3. Drain the lemon juice from the fish and combine with the chopped vegetables, olive oil and coriander. Season with salt and pepper to taste and pour over the fish in a serving dish. Leave in the refrigerator until ready to serve.
    This recipe is from Jill Norman’s The Complete Book of Spices, published by Dorling Kindersley