Made from fresh raw fish cured in citrus juices, such as lemon or lime, Ceviche is a light summer dish, perfect for warmer months.

January 2020 • Jules Verne

Serves 6 (as a starter)
Prep time: 20 mins


  • 500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
  • Juice 8 limes (250ml/9fl oz), plus extra wedges to serve
  • 1 red onion, sliced into rings
  • Handful pitted green olives, finely chopped
  • 2-3 green chillies, finely chopped
  • 2-3 tomatoes, seeded and chopped into 2cm pieces
  • Bunch coriander, roughly chopped
  • 2 tbsp extra-virgin olive oil
  • Good pinch caster sugar
  • Tortilla chips, to serve


  1. In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.

  2. Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Credit: BBC Good Food