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(16 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


  • 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, questions and tips

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23rd Sep, 2019
instead of tortilla chipos which have a high carb and GL - use Lo-Dough, slice it up into triangles and fry. time to low carb dip!
Roger Konopasek's picture
Roger Konopasek
3rd Aug, 2019
Excellent job! The very simplicity of the dish comes through! It’s what makes ceviche such a winner. We were just in Peru and came across three rugged fishermen literally whipping up their self caught ceviche meal on a desert beach, it will inspire you to try making your own, if these three rough guys can do it on a beach then it’s a home run https://www.youtube.com/watch?v=v3jfI5_Tz-k
flyingstudio's picture
13th Jul, 2019
Have made this twice now, once with haddock and once with a white fish in France identity unknown...both times delicious, even enjoyed by a nervous spouse warning me 'I don't want to eat uncooked fish...'. I sprinkle some extra sea salt in as well when mixing at end, seems to offset the lime tang well...will def do this again. Needs to be red onions, and worth soaking the onion rings in cold water for 5 minutes first, then drain well and add to fish and lime. Takes the bitterness out apparently...good tip. Great recipe.
Patrick Grogan's picture
Patrick Grogan
27th Jan, 2018
The flavours were good but the fish was very acidic to eat. Added with chillies, it became uncomfortable quite quickly. The olives/coriander/tomatoes became redundant in the face of the lime/onion. Would leave out chillies next time and serve with rice.
NatCupcake's picture
22nd Aug, 2016
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.
23rd Oct, 2013
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.
19th Feb, 2013
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!
14th Jul, 2012
For all the Vegans out there, if you change the fish for blanched cauliflower it works out just as well as a traditional ceviche.
6th Mar, 2012
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.
6th Jan, 2012
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.
11th Jun, 2020
Is it really safe to eat raw haddock? A brief google search suggests not.... Or does the marinating in lime juice help make it safer?
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