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Ceviche

Method

  • Carefully slice the fish as finely as possible, using a very sharp knife.
  • Then arrange the sliced fish on one large plate (or individual plates) in one layer. Scatter the shallots and chillies over the top and sprinkle with lime juice. Season, cover with plastic wrap and refrigerate for 30-60 mins.
  • Arrange the marinated fish on one large plate (or individual plates), scatter with the herbs and serve with good crusty bread on the side.

Ingredients

  • 250 gm piece spotlessly fresh white fish
  • 250 gm piece spotlessly fresh salmon
  • 1-2 shallots, finely sliced
  • 1 small green chilli, finely sliced
  • 1 small red chilli, finely sliced
  • juice of 3 limes
  • sea salt & freshly ground pepper
  • a good handful of fresh mini herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm