Ceviche recipe

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
  • 3 Carrots
  • 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
  • 3 Carrots
  • 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
  • 3 Carrots
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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'.
  5. 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.
  6. 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

Leon: Ingredients and Recipes

 

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