Ceviche

Name: Ceviche
Prep time: 55 min
Cook time: 1 min
Total time: 56 min
Yield: Serves 6
Cuisine: United States
Ingredients: 600 g (1¼ lb) bream, snapper or seabass fillets, skinned (see Chef’s tips); 600 g (1¼ lb) bream, snapper or seabass fillets, skinned (see Chef’s tips); 600 g (1¼ lb) bream, snapper or seabass fillets, skinned (see Chef’s tips); 1 green capsicum (pepper), halved, seeded and finely chopped; 1 green capsicum (pepper), halved, seeded and finely chopped; juice of 6 limes; 1 small onion, finely chopped; ½ red chilli, seeded and finely chopped; ½ cucumber, cut into 5 mm (¼ inch) cubes; 1 green capsicum (pepper), halved, seeded and finely chopped; ½ red chilli, seeded and finely chopped; 4 tomatoes, peeled, seeded and diced; 4 tomatoes, peeled, seeded and diced; 1 small avocado, peeled and cut into 5 mm (¼ inch) cubes; 4 tomatoes, peeled, seeded and diced; few sprigs of fresh parsley or chervil, to garnish; few sprigs of fresh parsley or chervil, to garnish; 1¼ tablespoons white wine vinegar; 100 g (3¼ oz) watercress, tough stems removed; 100 ml (3¼ fl oz) olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Ceviche originated in South America and is the perfect way to show off the freshest fish. The acidity of the lime dressing magically ‘cooks’ the raw fish until it is opaque, just as if heat had been used.

Ingredients

600 g (1¼ lb) bream, snapper or seabass fillets, skinned (see Chef’s tips)
juice of 6

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Cut the bream, snapper or seabass fillets into 5 mm (¼ inch) wide slices, pour over the lime juice, cover and refrigerate for about 2 hours.
Drain the fish, then add some salt and black pepper, the onion, capsicum, chilli, cucumber and avocado and mix gently to combine. Cover with plastic wrap and refrigerate for 1-2 hours. Chill six serving plates.
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