Ceviche
This zesty ceviche recipe is bursting with fresh flavors and a kick of heat. Succulent fish marinated in tangy lime juice pairs perfectly with crisp onion, briny olives, spicy chilies, juicy tomatoes, and fragrant coriander. Finished off with a drizzle of olive oil, a hint of sweetness, and served with crunchy tortilla chips for a delightful contrast in texture. A refreshing dish to savor on a sunny day with a cool drink in hand.
— Constant Cookbook
Ingredients
- 500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
- juice 8 limes (250ml/9fl oz), plus extra wedges to serve
- 1 red onion , sliced into rings
- handful pitted green olives , finely chopped
- 2-3 green chillies , finely chopped
- 2-3 tomatoes , seeded and chopped into 2cm pieces
- bunch coriander , roughly chopped
- 2 tbsp extra-virgin olive oil
- good pinch caster sugar
- tortilla chips , to serve
Instructions
- In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
- Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.
Prep Time
PT20M
Yield
SERVES 6 as a starter
Nutrition
- Calories: 154 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.3 milligram of sodium
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