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Ceviche Recipe

Ingredients

  • 400g White fish (snapper, halibut or haddock work well)

  • 7 – 8 Limes
  • 1 Red onion
  • 2 Green chillies, finely chopped

  • 3 Tomatoes, chopped into small pieces

  • 4 Sprigs Coriander, roughly chopped

  • 2-3 Tablespoons Olive Oil
  • 1 Pinch Caster sugar
  • 1 Pinch Sea Salt

Supplies

  • Knife
  • Chopping Board
  • Large bowl and lid
  • Spoons

Directions

  1. Start by chopping the white fish into thin slices and set aside.
  2. In a large bowl combine the chopped red onion, freshly squeezed lime juice, a pinch of salt and the chopped fish. Mix to combine. The juice must cover the fish completely. Cover with a lid and place in the fridge for around 2 hours. The acid will then “cook” the fish!
  3. Remove the contents from the bowl and drain away the lime juice. Add the fish and onions to a bowl and add the chillies, chopped tomatoes and coriander. Drizzle on olive oil and mix gently.
  4. End with a good pinch of sugar and salt and serve fresh!

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  • United Kingdom