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15 mins

+ waiting
Ceviche Recipe

Ceviche

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

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.

      Preparation Time: 15 Minutes + waiting


Ingredients for Ceviche

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
FOR THE CEVICHE
1 lb
monk fish (or other any firm white fish like cod)
2
lemons
1
green pepper
4 tablespoons
good olive oil
1 tablespoon
white wine vinegar
2 tablespoons
chopped parsley
 
salt and pepper
FOR THE GARNISH
1 small
lettuce
1
avocado pear
18
black olives (stones removed)

 

How to Cook Ceviche

  1. 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.
  2. 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.
  3. 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 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.
 
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Reviews of Ceviche

Rating 4 out of 5 - Many cooks will make this recipe again 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.
(4 reviews)
 

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