15 mins
+ waiting
Ceviche
Recipe by Graham
Ceviche, also spelled cebiche or seviche, is a great starter for when you are entertaining. It looks like you've spent hours preparing it, but it can be on the plate in a matter of minutes. However, as you'll see, you do need to plan it in advance and, as the dish is not cooked with heat, it must be prepared fresh to avoid the potential for stomach upsets.
Cauliflower Soup with Melted Stilton<br> &Caramelised Onions 
Cheese and Broccoli Jacket Potatoes Ingredients for Ceviche
Currently displaying quantities in US Imperial Measurements
How to Cook Ceviche
- Remove the skin and bones from the fish and dice the flesh. Put this into a basin and squeeze the juice of the lemons over it. Leave this to marinate for at least three hours, moving the fish round occasionally to make sure it all comes into contact with the lemon juice. The citric acid causes the proteins in the seafood to become denatured, giving the same effect as if the fish had been cooked, but retaining all of the goodness.
- Skin, the tomatoes, remove the seeds and dice the flesh. Core the pepper, remove the seeds and dice the flesh. Strain off the lemon juice then add the tomatoes and pepper to the fish. Stir, then add the olive oil, white wine vinegar and chopped parsley seasoning with salt and freshly ground pepper to taste. Stir well to mix.
- Line 6 small individual plates with lettuce leaves. Divide the mixture into six and pile onto the lettuce. Peel the avocado, remove the nut, then slice into 12 thin slices. Use these and the olives to garnish the plates of ceviche. Serve immediately.
GRAHAM'S HOT TIP:
To remove the skin from a tomato, place it in very hot water (close to boiling) for about one minute. Remove the tomato from the water and you'll find that the skin peels away easily, leaving the flesh perfectly intact.
Reviews of Ceviche
| February 21 2015 Great recipe. I was dubious about what the fish would be like since it doesn't actually get cooked but in honesty I would never have known the difference. I added an extra avocado to dress the plates a bit more, and used cherry tomatoes instead of the flesh of normal tomatoes. I'll be doing this again. SamF (4 reviews) |
What To Eat Tonight
Oh those French! But it's not for nothing that French Cuisine has travelled right across the globe and back. Their recipes can be sublime.
Jam, jelly, pickle, chutney, dips, sweet and savory preserves, we have them all so that you can easily find exactly what you want.
Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.
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