Name: Ceviche
Prep time: 20 min
Total time: 1 h 50 min
Yield: Serves 6 as a starter
Cuisine: Latin American
Ingredients: 500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced; juice 8 limes (250ml/9fl oz), plus extra wedges to serve; 1 red onion sliced into rings; handful pitted green olives finely chopped; 2-3 green chillies finely chopped; 2-3 tomatoes seeded and chopped into 2cm pieces; bunch coriander roughly chopped; 2 tbsp extra-virgin olive oil; good pinch caster sugar; tortilla chips to serve

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Ceviche

Ceviche

James Martin

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Serves 6 as a starter

Easy

Prep: 20 mins

Plus 1hr 30 mins in lime juice no cook

A star rating of 4.5 out of 5.25 ratingsRate

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This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

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Warm Mexican bean dip with tortilla chips

A star rating of 4.3 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

500g firm white fish

fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes

(250ml/9fl oz), plus extra wedges to serve
1 red onion

sliced into rings
handful pitted green olives

finely chopped
2-3 green chillies

finely chopped
2-3 tomatoes

seeded and chopped into 2cm pieces
bunch coriander

roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips

to serve

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Nutrition: per serving

kcal154
fat6g
saturates1g
carbs6g
sugars3g
fibre2g
protein19g
salt0.3g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, January 2012

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A star rating of 4.5 out of 5.25 ratings

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