Recipe information
Ingredients for - Ceviche
1. 500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced -
2. juice 8 limes (250ml/9fl oz), plus extra wedges to serve -
3. 1 red onion , sliced into rings -
4. handful pitted green olives , finely chopped -
5. 2-3 green chillies , finely chopped -
6. 2-3 tomatoes , seeded and chopped into 2cm pieces -
7. bunch coriander , roughly chopped -
9. good pinch caster sugar -
10. tortilla chips , to serve -
How to cook deliciously - Ceviche
1. Stage
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. Stage
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.
