Just as the heatwave disappears, this week, ironically my recipe requires no oven time and is light and refreshing.
Summer Ceviche Recipe
Well, this recipe has slightly fallen flat because, as I write, it’s raining and the temperature has dropped 20 degrees from this time last week. When I originally photographed my Summer Ceviche, I was wearing a pair of shorts and a skimpy vest top and it was the height of the heatwave; right now the slippers are back on. However, with my optimistic hat on and with the bank holiday weekend a good couple of weeks away, let’s stay positive the balminess will return and let’s eat this Summer Ceviche and enjoy it.
I have eaten Ceviche in restaurants before but had never made it as I feared it was super complicated. Little did I know it’s just raw fish marinated in lemon and lime with some other tasty additions. On finding this brilliant South American recipe on the ever amazing Bon Appetit, with inspirational thanks, I instantly knew I had to try it and knew I would love it. Ceviche, if you didn’t already know, is wonderfully fresh fish, marinated in a mixture of citrus juice and just a touch of chilli, which almost ‘cooks’ the fish, making it firm and delectable. This is served with some chopped red onion, sweet cherry tomatoes and some creamy avocado making it a fresh and light first course or main course. Throw in some crisp tortilla chips or soft tortillas to scoop and dip and this recipe is perfect should the warm weather ever return or if you just love fish. Did I mention it’s super simple? You don’t even need to sully a pan for this recipe: it’s bowl and chopping board based, so you will not work up a sweat during it’s creation.
I am so excited to share this with you, not least because the whole dish is topped off with toasted corn, a snack I loved since I first discovered it on Spanish based summer holidays as a child. It adds a salty crispness to this most perfect dish, just add some sunshine *I know I moaned it was too hot, but please come back*.
This recipe will feature on Lucy Loves later this week.
Summer Ceviche Recipe
Serves 4 as a first course or as a smaller main course
You won’t need any exciting equipment just a sharp knife
- 1 clove garlic, finely chopped or crushed
- 60ml fresh lemon juice
- 1/2 teaspoon dried chilli flakes
- 1/4 teaspoon caster sugar
- 5 tablespoons fresh lime juice
- 360g (ish) firm white fish, I used sea bass fillets, skinned
- salt to taste
- 1/4 red onion, sliced
- 150g cherry tomatoes, halved or sliced if bigger
- 1 tablespoon olive or rapeseed oil
- 1 avocado, peeled and chopped
- 1/2 small bunch coriander, roughly chopped
- Handful toasted, salted corn kernels
Sriracha or chilli sauce to serve with some tortilla chips or soft tortillas
Skin your chosen fish fillets if needed and chop into bite sized pieces.
Make the dressing/marinade by combining the garlic, lemon juice, chilli flakes, sugar, lime juice and salt to taste. Mix well then add the fish and stir well, ensuring all the fish is well covered by the dressing. Leave to sit for 10 to 15 minutes, covered.
Finely chop the onion and halve or slice the tomatoes then add to the fish with the tablespoon of oil. Stir again and leave for a further 5 minutes.
Peel and chop your avocado and chop your coriander and add to the fish, stir well and check for any additional salt or lime juice.
Decant the fish into a serving dish and top with a handful of toasted, salted corn. Drizzle with Sriracha or chilli sauce if you like and serve with tortilla chips or soft tortillas for dipping and scooping.
This is best served on the day, however, I ate some leftovers for the following day and it was just as delicious.