Attention Chattanooga Ceviche Lovers — Here’s Our Recipe!

Ceviche, (sometimes spelled cebiche, seviche, or sebiche) is a South American seafood dish that originated in Peru. It’s typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, but historically made with the juice of bitter orange.

Try this is the next time you get your hands on some great fresh white fish.

This can be made a couple of hours in advance and stored in the fridge. 

Total Time: 1 hours 50 minutes
Prep Time: 20 minutes
Serves: 6, as a starter (or two ceviche lovers!)

Number of Ingredients: 10 (not counting the beers)

  • 17oz (500g) firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced, or cubed
  • juice 8 limes (9fl oz/250ml), plus extra wedges to serve
  • 1 red onion, diced
  • handful pitted green olives, finely chopped
  • 2-3 green chilies, finely chopped
  • 2-3 tomatoes, diced
  • bunch cilantro, roughly chopped
  • 2 tbsp extra-virgin olive oil
  • good pinch sugar
  • tortilla chips, to serve

The Process:

Combine the fish, lime juice and onion in a large glass bowl (the acid from your lime or lemons can react with metal, and leave you with metallic tasting ceviche!).

The juice should completely cover the fish; if not, add a little more juice.

Cover with cling film and place in the fridge for 1 hr 30 mins.

Almost time to eat ceviche!

Drain the lime juice from your fish and onions.

Gently stir in the olives, chilies, tomatoes, coriander and olive oil.

Season with a good pinch of salt and sugar.

Serve with tortilla chips to scoop up the ceviche and enjoy with your favorite cold beer.

Let us know how you like it! Enjoy!

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