People tend to think of ceviche (or cebiche) as a raw fish dish somewhat akin to sushi and this may put them off trying it. Whilst it is true that no heat is used to cook the fish in the way you might expect, the fish is not really raw – the acid in the lime juice “cooks” it and you can see it become opaque and feel the changes in texture just as you would if you applied heat.
It is traditionally made with firm white fish such as cod or coley but I have had great success with pollock, monk fish and mackerel too. Just choose a sustainable fish which is in season, bone and skin it (or get the fishmonger to do it for you) and adjust the marinating time according to the density of the flesh.
Serves 4 as a starter
500g / 1 1/2 lb of Fish – skinned and boned
1/2 red onion – thinly sliced
Juice of 8 Limes
1 tbsp picked parsley or coriander leaves
1 red chilli – finely sliced
Cut the fish into bite sized pieces and place in a bowl with the lime juice, onion and chilli. Season with salt & pepper.
Make sure all the fish is coated in the lime juice, cover and leave to marinate in the fridge for 15 minutes.
Stir to ensure all the fish is well coated, re-cover and leave in the fridge for another 15 minutes.
The fish is ready when it is opaque all the way through.
Garnish with the parsley or coriandwer leaves.
Serve on its own as a starter or perhaps with some salad leaves. This is traditionally served as a main course with some cassava and or sweet potatoes but I prefer it as a stand alone dish.