Ceviche recipe
A simple, stunning and super-fresh dish to serve as a starter or lunch dish. The lemon juice ‘cooks’ the fish delicately. Eat with a glass of white wine so cold there’s a kind of mist on the side of the glass.
Ingredients
- 0.5 A fresh red chilli
- 0.5 A red onion
- 1 Handful of radishes (the bigger each radish the better)
- 250 g Sea bass fillet (equivalent to a 600g bass), boned and skinned
- 1 Lemon - juiced
- 3 tbsp Extra virgin olive oil
- 1 Avocado
- 1 Small bunch of fresh coriander
- 1 Pinch of sea salt and freshly ground black pepper
- 0.5 A fresh red chilli
- 0.5 A red onion
- 1 Handful of radishes (the bigger each radish the better)
- 8.8 oz Sea bass fillet (equivalent to a 600g bass), boned and skinned
- 1 Lemon - juiced
- 3 tbsp Extra virgin olive oil
- 1 Avocado
- 1 Small bunch of fresh coriander
- 1 Pinch of sea salt and freshly ground black pepper
- 0.5 A fresh red chilli
- 0.5 A red onion
- 1 Handful of radishes (the bigger each radish the better)
- 8.8 oz Sea bass fillet (equivalent to a 600g bass), boned and skinned
- 1 Lemon - juiced
- 3 tbsp Extra virgin olive oil
- 1 Avocado
- 1 Small bunch of fresh coriander
- 1 Pinch of sea salt and freshly ground black pepper
Details
- Cuisine: Peruvian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- De-seed and slice the chilli into fine strips and peel and slice the red onion as fine as you can manage. Slice the radishes very thinly.
- Finely slice the sea bass into strips and put it in a bowl with the chilli, onion and radishes together with the lemon juice and olive oil.
- Season well with salt and pepper - this is the most important step with ceviche. You have a very simple balance of flavours, so take time to get the seasoning just right. Add more chilli and lemon juice if necessary.
- Leave for 10 minutes - and no more (less if you like it a little sushi-style). If you leave it for too long the fish will `overcook'.
- Peel the avocado and cut in half, remove the stone and slice each half into delicate half moons. Arrange the fish mixture on a large plate, pour over any remaining lemon marinade and drizzle with a little extra olive oil. Scatter over the coriander leaves and serve.
- Tips: In Peru this is the national dish. They often eat as a simple lunch - almuerzo - with baked sweet potato. The orange colour and sweet taste of the potato make a wonderful switch for the avocado in this recipe. Ceviche is one of those recipes you can experiment with. Try lime juice instead of lemon. Change the fish - use scallops, raw prawns, or salmon. Use pieces of grilled corn on the cob from the barbecue instead of avocado.
Taken from Leon Book 2 by Henry Dimbleby and John Vincent
Published by Conran Octopus
Also worth your attention:
Leon Book 2, Naturally Fast Food
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