Ceviche

Ceviche

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
400g firm white fish fillet, such as monkfish, halibut or sea bass
1 tablespoon extra virgin olive oil
pinch cayenne pepper
1/2 red onion
1 red chilli
4 limes
1 plum tomato
1 ripe avocado
1/2 bunch chives or coriander
salt
freshly ground black pepper

Method

  1. Pin-bone the fish, if necessary. Using a very sharp knife, cut the fish into very thin slices (without skin if using halibut or sea bass) and put the slices in a bowl with the olive oil and cayenne pepper.
  2. Peel and very finely slice the onion. Halve and deseed the chilli, then slice very finely. Finely grate the zest of 1 lime and juice all 4 limes.
  3. Add the onion and chilli to the fish with the lime zest and juice. Stir well and leave the fish to ‘cook’ in the acidic marinade, from 1–6 hours, depending on how thinly sliced the fish is. It is ready when it has an opaque, cooked appearance.
  4. Blanch the tomato in boiling water for 10 seconds, then refresh in cold water, dry and peel. Quarter and deseed, then cut the flesh into slivers.
  5. When ready to serve, halve, stone and peel the avocado, then cut the flesh into cubes. Roughly chop enough chives or coriander leaves to give you 1 tablespoon and stir into the fish mixture with the avocado and tomato. Season to taste with salt and pepper. Spread the ceviche out on a plate and finish with chives or coriander.
Tags:
Leiths School of food and wine
cookery course
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