Ceviche with Hot Garlic Potatoes

Preparation info
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By Nigella Lawson

Published 1998

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Ceviche – fish which is ‘cooked’ by the acids of a citrus marinade – is about as effortless as you can get. Often, the fish is served with avocado, but I feel that the texture somehow is both too samey and too squashy. I prefer it like this.

The recipe lists turbot, scallops and salmon, but you could use a cheaper combination of fish if you wanted (the salmon, which is farmed, is the cheapest ingredient here). You must, anyway, get the fish from a fishmonger not a supermarket and ex