one of my favourite restaurants in london is peruvian eaterie ceviche in soho. mouth-watering fresh sharing plates and delicious pisco sours… what’s not to love?
on one of my recent visits i decided that it really can’t be so hard to whip up some delicious fresh ceviche at home, and for a fraction of the price. and it isn’t!
ceviche is raw fish that is ‘cooked’ in citrus acids. the ingredients list is brief and depends on the freshest fish, citrus and herbs possible.
my local fishmonger recommended cod for my dish – any fresh white fish will do and a lot of recipes call for halibut or snapper, but cod is just as good and not as pricey.
ask your fishmonger to slice your fish for you. you could do it yourself, but why bother? they’ve got better tools than you and i find they love to shower you with helpful tips of the trade for the perfect herbs to use and cooking methods.
you can either slice finely or dice the fish for ceviche, but you don’t want great big chunks. slender is the key to fast and fresh.
you will need:
500g white fish (cod, snapper, halibut etc), sliced finely or diced
half a red onion, chopped finely
1 large red chilli, chopped finely
3 lemons, halved
3 limes, halved
1 tsp kosher salt
pinch black pepper
handful of coriander, chopped
place the fish in a large mixing bowl. squeeze in the lemon and lime juices and stir in the chilli. cover mixture with cling film and place in the fridge for 1-2 hours, giving it a shake to mix it up occasionally.
when the fish has turned opaque, drain the juices. add the onion, salt and pepper. place on small plates, add a final squeeze of lemon juice and garnish with coriander.
this dish is perfect for a hot summer’s night. light, fresh and healthy, and so full of flavour. eat in the backyard with a crisp glass of wine, a traditional pisco sour or our summer cocktail.
peanut buttered 