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(4 ratings)

Prep: 20 mins Plus 1hr 30 mins in lime juice no cook


Serves 6 as a starter
This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Nutrition and extra info

Nutrition: per serving

  • kcal154
  • fat6g
  • saturates1g
  • carbs6g
  • sugars3g
  • fibre2g
  • protein19g
  • salt0.3g
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  • 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



    The same shape, but smaller than…

  • 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



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • bunch coriander, roughly chopped
  • 2 tbsp extra-virgin olive oil
  • good pinch caster sugar
  • tortilla chips, to serve


  1. 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.

  2. 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.

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Comments (7)

NatCupcake's picture

I absolutely love this dish, made it with white fish and also salmon, it was massive hit with my family and friends, absolutely everybody asked for recipe and made it.

William517's picture

This is a very nice variation of the traditional Peruvian original. You may want try tilapia and key lime juice . an interesting alternative is to dice the fish, season and then drop into key lime juice. The fish should not be submerged in the key lime. Toss the fish with the chilies and finely chopped cilantro (half a cup). If the flavor is too acidic, and a tbsp or two of fish broth or an ice cube. Accompany with sliced red onions and glazed skinned sweet potato wedges.

lalalalala's picture

This was great! I used cod. It was a little bit too spicy for my liking but next time I will use less chillies. I also used a little stevia instead of caster sugar and had serve it with rice and avocado! Very lovely and filling!

candykiev's picture

For all the Vegans out there, if you change the fish for blanched cauliflower it works out just as well as a traditional ceviche.

fungustrooper's picture

Not bad. Easy recipe to follow, and even with frozen fish it turned out more than edible! Would love to try it as this recipe suggests - fresh fish and fresh lime juice - one day.

vrog's picture

Had ceviche in Lima, Peru one lunchtime. The morning's catch mixed with lime and coriander, just so flavoursome. This has reminded me, so will be making soon.

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