Floyd’s Ceviche

Name: Floyd’s Ceviche
Yield: Serves 4
Cuisine: United States
Ingredients: 12 scallops; 8 oz (225 g) halibut fillet, thinly sliced; 12 prawns; 1 tablespoon chopped coriander leaves; 1 small onion, finely chopped; Juice of 3 lemons and/or limes; Good dash of tomato ketchup; Dash of Tabasco sauce; 2 fresh chilli peppers, chopped; 6 tomatoes, peeled, halved and de-seeded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

This dish uses very fresh, raw fish, tenderised in a spicy Mexican marinade. I used scallops, halibut and fresh prawns, but you can use salmon or any fish you like.

Ingredients

6 tomatoes, peeled, halved and de-seeded
2 fresh chilli peppers, chopped
Dash of Tabasco sauce
Juice of 3

Americas
United States
Sauce
Gluten-free

Method

Combine the tomatoes, chillies, Tabasco, lemon and/or lime juice and tomato ketchup in a blender. Stir in the onion and coriander. Pour over the raw fish and leave to marinate in the refrigerator for 3 hours. Serve with crusty bread or corn chips.