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Ceviche

Ready in 15 mins + waiting

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.

Preparation Time

15 Minutes + waiting

Ingredients for Ceviche

If you are not familiar with any ingredients, please check our International Cooking Terms page.

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'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.