Preparation info
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Appears in
Classic Bull

By Stephen Bull

Published 2001

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Ceviche belongs in that category of first courses which includes escabèches, tartares and carpaccios. Mildly astringent, refreshing and healthy, you could call them a more nourishing form of aperitif – particularly if vodka, gin or aquavit is included in the ‘cure’. That, however, is probably only for our younger readers. The basic principle is raw fish given acidulation by some kind of citrus juice, usually lime, although grapefruit, Seville orange, and passion fruit juices are all suitabl