Peruvian Ceviche

Serves 4 as a starter

  • 400 g sea bass, lemon sole or snapper, pinboned, skinned and filleted, sustainably sourced

  • 1 red or yellow pepper, deseeded and finely chopped

  • 2 spring onions, trimmed and finely sliced

  • juice of 3 lemons

  • 1 teaspoon sea salt

  • 1-2 fresh red chillies, deseeded and finely chopped

  • 8 sprigs of fresh mint, leaves picked

  • 8 sprigs of fresh coriander, leaves picked

  • 1 punnet of mustard cress

  • a few fennel tops, leaves picked (optional)

  • extra virgin olive oil

  • freshly ground black pepper

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.



Cut your fish fillets into 1cm cubes. Put these into a bowl with your chopped peppers and spring onions, then cover and place in the fridge until you need them. In a separate bowl or a jam jar, mix together the lemon juice, salt and chilli, then pop the lid on and place in the fridge to chill too. This may seem like a lot of salt but most of it gets drained off.



Finally, wash and dry your herbs and cress and put them into the fridge as well.



You can assemble the ceviche just before your guests are ready to eat. It's important that you don't leave the fish marinating for too long – you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.



Throw most of your herb mixture into the bowl with the fish and very quickly toss it together – I'm talking no more than 10 seconds here. Divide the ceviche between your 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the rest of the herbs. Drizzle over some good-quality extra virgin olive oil from a height, sprinkle with some freshly ground black pepper, and enjoy.

Nutritional Information

Print this recipe
Method

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.

Cut your fish fillets into 1cm cubes. Put these into a bowl with your chopped peppers and spring onions, then cover and place in the fridge until you need them. In a separate bowl or a jam jar, mix together the lemon juice, salt and chilli, then pop the lid on and place in the fridge to chill too. This may seem like a lot of salt but most of it gets drained off.

Finally, wash and dry your herbs and cress and put them into the fridge as well.

You can assemble the ceviche just before your guests are ready to eat. It's important that you don't leave the fish marinating for too long – you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.

Throw most of your herb mixture into the bowl with the fish and very quickly toss it together – I'm talking no more than 10 seconds here. Divide the ceviche between your 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the rest of the herbs. Drizzle over some good-quality extra virgin olive oil from a height, sprinkle with some freshly ground black pepper, and enjoy.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 146
    7%
  • Carbs 2g
    1%
  • Sugar 1.8g 2%
  • Fat 6.4g 9%
  • Saturates 1g 5%
  • Protein 20g 44%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 400 g sea bass, lemon sole or snapper, pinboned, skinned and filleted, sustainably sourced

  • 1 red or yellow pepper, deseeded and finely chopped

  • 2 spring onions, trimmed and finely sliced

  • juice of 3 lemons

  • 1 teaspoon sea salt

  • 1-2 fresh red chillies, deseeded and finely chopped

  • 8 sprigs of fresh mint, leaves picked

  • 8 sprigs of fresh coriander, leaves picked

  • 1 punnet of mustard cress

  • a few fennel tops, leaves picked (optional)

  • extra virgin olive oil

  • freshly ground black pepper