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Ceviche Recipe

This is a really simple but very tasty recipe, ideal for summer days with a glass of chilled Cava! This recipe serves 4-6 as a starter/nibbles or 2 gannets like us as a main! ;)

Serves 2

421 calories (excluding serving suggestion)


400g fresh white fish (I used pollock which was caught the night before, cost about £7.50)

Zest of 2 limes (optional)

Juice of 4-5 limes

1/2 white onion, finely diced

2 tomatoes, chopped

1 red chilli, finely chopped OR a tbsp of sliced jalapenos, chopped

small bunch of coriander, chopped (keep a few leaves to garnish)

a few green olives, chopped

Juice of 1/2 orange

1 tbsp olive oil

1/2 tsp salt

2 ripe avocados, diced

Salted tortilla chips, to serve


Combine the fish, lime juice, zest and onion in a bowl. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish.

Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain the fish so it doesn't become too tangy. In a large bowl, mix together the tomatoes, chillies, coriander, olives, orange juice and olive oil. Stir in the fish and season with salt. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado (I sometimes serve the avocado on the side).

Make Ahead: The fish can be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavour, add everything else to the fish no more than a couple of hours before serving.

It's delish!!


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