Summer Ceviche

Ceviche would have to be one of my favourite seafood dishes of all time.  Pronounced se-vi-che, this dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime.  I first experienced this dish on one of my visits to the Philippines almost 20 years ago, and it was again experienced during a holiday to Peru, the origin of this wonderful creation.  It is a simple and easy summer meal to prepare, and is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn and avocado. I do however strongly suggest that you visit your favourite fishmonger, and ask for a sustainably sourced, very fresh white fish as you will be eating it semi-raw. Enjoy!

Preparation time: 10 minutes     Cooking Time: 30 minutes    Serves: 2

200 g rockling or snapper pinboned, skinned and filleted, sustainably sourced
1/2 clove of garlic, minced
Rind and juice of 1 lemon,  rind is required for garnish
Splash of tabasco or red chilli, seeds removed and sliced
4 fresh mint, leaves picked
4 fresh purple or green basil, leaves picked
a few lemon thyme, leaves or flowers picked (optional)
4 tablespoons of extra virgin olive oil, to thoroughly coat the fish
1 teaspoon of capers, chopped
Freshly ground black pepper and sea salt

1. Slice fish 1cm thick on an angle and assemble by spreading each piece on a plate.

2. In a bowl or a jam jar, mix together the lemon juice, olive oil, garlic, pinch of salt and pour lemon mixture over the fish. The acid from the lemon will cook the fish. Cover with glad wrap and place in fridge. Leave it to sit for 30 minutes.

3. Wash and dry your herbs and put them into the fridge as well.

4. Assemble the ceviche just before you are ready to eat. Bring the plate out to room temperature for 5 minutes.

5. Placing herbs on top of the fish mixture, season with pepper, splash tabasco, sprinkle with the lemon rind and capers.  Enjoy!

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