Ceviche

Ceviche

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus 1hr 30 mins in lime juice no cook
  • Easy
  • Serves 6 as a starter

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Nutrition: per serving
HighlightNutrientUnit
kcal154
fat6g
saturates1g
carbs6g
sugars3g
fibre2g
protein19g
low insalt0.3g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.17 ratings
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