Recipe

Ceviche

Simple and refreshing.

  • 5 mins cooking
  • Serves 4
  • Print
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Something wonderful happens to raw fish when it is bathed in lime juice. Team the results with coconut milk and chilli and the taste is out of this world.
Ceviche, pronounced se-vee-chay, is a Latin American specialty. The seafood is marinated in lime juice in order to 'cook' it. We have used redfish fillets here but all kinds of seafood can be served this way.

Ingredients

Ceviche
  • 1 kilogram (2 pounds) skinless redfish fillets
  • 1 1/2 cup (375ml) lime juice
  • 1/4 cup (40g) pickled sliced jalapeño chillies, drained
  • 1/4 cup (60ml) olive oil
  • 250 gram (8 ounces) mixed baby tomatoes, chopped coarsely
  • 1/4 cup finely chopped fresh coriander (cilantro)
  • 1 small_piece red onion (100g), sliced thinly
  • 1 clove garlic, crushed

Method

Ceviche
  • 1
    Discard any skin or bones from fish; cut fish into 2.5cm (1-inch) pieces.
  • 2
    Combine fish and juice in a large glass bowl. Cover; refrigerate overnight.
  • 3
    Drain fish; discard juice. Return fish to bowl, add remaining ingredients; toss gently to combine. Cover; refrigerate for 1 hour. Season to taste.

Notes

A non-reactive bowl (one made from glazed porcelain or glass) must be used to avoid the metallic taste that can result if marinating takes place in a stainless-steel or an aluminium bowl. Ensure all of the fish is completely covered with juice.

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