Ceviche

  • Screen Shot 2015-12-07 at 7.38.56 AM500g firm white fish fillets
  • juice 8 limes (250ml/9fl oz), plus extra wedges to serve
  • 1 red onion, sliced into rings
  • 2-3 green chilies, finely chopped
  • 2-3 tomatoes, seeded and chopped into 2cm pieces
  • bunch cilantro, roughly chopped
  • 2 tbsp extra-virgin olive oil
  • tortilla chips, to serve

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.

Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the chilies, tomatoes, cilantro and olive oil, stir gently, then season with a good pinch of salt. 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

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