My friend, Darby Higgs from Australia sent me this traditional mexican fish recipe.
He's adapted it himself and it's absolutely delicious.
Darby writes a wine website.
Ceviche : Fish marinated in lime juice
Ceviche, or seviche is a traditional Mexican fish recipe which is popular worldwide. This is a quick and delicious method of preparing fish. You can serve it as a main course, an entree or even as part of an antipasto.
Choose your fish carefully. Ceviche is much more better if you use fresh rather than frozen and thawed fish. It is worth going to the trouble of skinning the tomatoes. Don't use canned tomatoes, if you can't get fresh tomatoes just omit them.
A mixture of fish is good - say salmon and a good firm white fish.
1 lb (500g) of fillets of firm fleshed fish
Juice of two limes
2 skinned and chopped tomatoes
2 tablespoons of stuffed chopped green olives
1 tablespoon of capers
3 pickled chillies, red or green
1 half a red onion finely sliced
some fresh chopped herbs, such as parsley, coriander, chives, spring onions or marjoram
Drizzle of olive oil
Freshly ground pepper
Slice the fish into thin bite sized pieces. Put fish into a stainless steel or glass bowl and add lime juice. Marinate for three or four hours in the fridge. The lime juice will 'cook' the fish and it will become opaque.
If there is lots of lime juice then you can drain some off. The fish should be coated with the juice, not swimming in it at this stage. Add the tomatoes, olives, capers, chillies and onion. Toss gently then chill for another half hour. Add herbs, oil and pepper just before serving.
Don't serve Ceviche too cold. Allow it to stand at room temperature for a quarter of an hour before serving.
A crisp dry riesling or pinot grigio would be good wines to enjoy with this dish.
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By Liz Alderson, Mar 30, 2016
A very traditional method of curing fish in lime juice. Any firm fish will make Ceviche and you serve it with chopped salad vegetables and herbs - delicious.
Prep Time: 10 minutes
Cook time: 270 minutes
Main Ingredient: fish, lime, herbs