Fish and Shellfish Ceviche


  • 250 g (8 oz) lemon sole fillets, skinned
  • 250 g (8 oz) cod fillet, skinned
  • 250 g (8 oz) monkfish fillet or halibut steak, skinned
  • 8 scallops, cleaned
  • 1 pasilla chilli, soaked
  • 3 shallots, peeled and chopped
  • 2 tablespoons fresh coriander leaves, chopped
  • sea salt
  • freshly ground black pepper
  • juice and grated zest of 2 limes


Cut the sole fillet’s in half down the middle, and then into thin strips. Dice the cod and monkfish or halibut. Remove the muscle from the scallops, and separate the coral from the flesh. Leave each coral whole, and slice the round part in half. Put all the fish in a china or glass bowl. Slice the softened chilli, having first removed the seeds, and stir with the rest of the ingredients into the fish. This is best prepared just before serving, but if you need to prepare it in advance, stir in the lime juice no more than 10 minutes before serving, or the acid will make the fish as tough as if you had overcooked it. If you cannot get dried chillies, use whatever fresh ones you can find, proceeding with caution.