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Print Ceviche

This classic Central American dish makes a great canapé served in Little Gem lettuce leaves. Add sliced avocado and salad for a light, healthy lunch. The acid in the lime denatures the fish proteins a little as cooking would, but it's still important to use very fresh fish.

Ingredients

  • 350g very fresh lemon sole fillets or other white fish
  • 1 tsp salt
  • Juice of 4 limes (lemons will do but the result will not be as good)
  • 2 red chillies, finely chopped (more if you like it hot)
  • 1 garlic clove, crushed
  • 3 tomatoes, finely chopped
  • ½ red pepper, finely chopped
  • ½ red onion, finely chopped
  • ¼ cucumber, peeled, cut in half lengthways, then deseeded & finely chopped
  • 1 tbsp fresh coriander, finely chopped
  • 1 tbsp olive oil

Method

  1. Skin the lemon sole fillets and slice them finely. Place in a shallow glass or ceramic dish, sprinkle with the salt and cover with the lime juice. Leave in the fridge for 1–1½ hours, until the fish looks opaque.
  2. Remove the fish from the juices and mix gently with the rest of ingredients in a bowl.
  3. It’s best served straight away but can be kept in the fridge for a few hours.
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