- Servings : 4 as a starter
- Prep Time : 15m
- Cook Time : 2:000 h
- Ready In : 2:20 h
The origin of Céviche as a dish, like many others, is a little tricky to tie down – it may have been brought to South America by the Moors accompanying the Spanish Conquistadors, but some believe it originated on the Peruvian coast. Whichever, it is basically a fish dish ‘cooked’ by marinating it in the juice of a citrus fruit such as lime. The acid in the juice denatures the proteins which results in the appearance of the fish changing from translucent to opaque and firming the texture. It is a popular appetizer in Spain and many Latin American countries. I used monkfish in this recipe, really good quality and very fresh from a reliable source. Sole, halibut, salmon, tuna and red snapper would be good too.
For the concasséd tomatoes – place tomatoes into boiling water for a minute and then remove. This makes them easier to peel. Remove the seeds and dice.
- 340g fish cut into slices about 3 mm thick
- 1 small onion, finely chopped
- juice of 4 limes (or 2 lemons)
- 1 tbsp olive oil
- 2 fresh red chillies (or to taste), deseeded and finely chopped
- 2 tbsp fresh coriander, chopped
- For the garnish
- 1 ripe avocado, peeled and diced
- 1 tbsp lime or lemon juice
- 2 small tomatoes, peeled and concasséd (see note)
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
Put the fish into a shallow, non-corrosive dish. Scatter the onions over the fish, then sprinkle with the lime juice, oil, chillies and half of the coriander. Cover with cling film and put in the fridge for about 2 hours. Turn the fish occasionally, until the appearance of the fish has turned to opaque. The time this takes depends on the type of fish and the thickness.
For the garnish, combine all of the ingredients with the remaining coriander. Season with salt and pepper.
Serve the fish with the garnish on a plate. The juices from the marinade are quite sharp and so you may wish to drain the fish, according to personal taste.