Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter to precede a richer main. Plus, it’s the sort of dish that people don’t ordinarily think of as simple to make at home, so restaurants readily charge a small fortune for it.I’m here to bust that myth! As long as you can get your hands on sparkling fresh fish, ceviche is dead easy to make – and super quick too! Buying sashimi-grade fish suitable for raw consumption is readily available these days, making dishes like ceviche infinitely accessible for ordinary folk like ourselves!
- 400 g 14 oz kingfish tuna, sea bass or other sashimi-grade (only) fish
- 1/4 red onion very finely sliced.
- 2 tsp fresh jalapeño finely chopped (or green chilli)
- 8 cherry tomatoes halved (large ones quartered)
- 1/4 tsp black pepper
- 1/3 cup lime juice fresh
- Plantain Chips, Corn Chips, or Chips of any kind
- Cut fish into 1.25cm / 1″ cubes.
- Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
- Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).
Tried this recipe?Let us know how it was!