Ceviche lightly pickles raw fish to conserve freshness and bring out its true flavor. Good with crusty bread or tortilla chips.
Freezing Information: wrap the fish in plastic wrap and put it in the freezer for 1 hour to firm up the flesh so that it will slice easily.
Preparation Time20 min
Preparation Time - Text20 mins, plus marinating
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursecold appetizer
Five Ingredients or LessYes
Taste and Texturehot & spicy, light, tart
- 1 lb (450g) very fresh, firm-fleshed fish, such as salmon, snapper, tuna, or monkfish
- 1 red onion, thinly sliced
- Juice of 2 limes
- 1 tbsp olive oil
- ½ tsp hot smoked paprika
- 1 fresh hot red or green chile, finely chopped
- Salt and freshly ground pepper
- 2 tbsp finely chopped cilantro
With a sharp knife, thinly slice the fish.
Spread the sliced onion evenly in the bottom of a shallow nonreactive dish. Pour the lime juice over the onion, then sprinkle it with the oil, paprika, and chile.
Layer the fish on top, turning the slices to coat with the marinade.
Cover and refrigerate for at least 20 minutes or up to 2 hours. Season with salt and pepper. Sprinkle with the cilantro and serve chilled.
2008 Dorling Kindersley