Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Ceviche (Seafood Salad)

William Meppem

Ceviche (Seafood Salad)

Recipe for Ceviche, a Mexican seafood salad, on MiNDFOOD.

Ceviche (Seafood Salad)

Serves 4

500g red snapper (or john dory) fillets, sliced into 1cm-wide strips

salt, to season

½ cup freshly squeezed lime juice

½ medium red onion, very finely diced

2 red serrano chillies (seeds intact), finely chopped

2 firm but ripe tomatoes, finely chopped

⅔ cup pitted green olives, torn apart

½ cup coriander, finely chopped

½ cup flat-leaf parsley, finely chopped

⅔ cup extra-virgin olive oil

½ cup pimento, finely chopped

2 tbsp Worcestershire sauce

2 tbsp caster sugar

1 tbsp dried oregano

salt, to taste (extra)

¼ cup coriander leaves (extra), to serve

lime wedges, to serve

8 x 10cm corn tortillas, grilled or barbecued, to serve

1 Put fish in a Pyrex or other non-reactive dish. Season with salt and lime juice. Leave for 15 minutes. Rinse fish briefly in cold water and drain well. Return fish to dish.

2 To make marinade, combine onion, chilli, tomato, olives, coriander, parsley, oil, pimento, Worcestershire sauce, 
sugar, oregano and salt (extra) and mix well with the fish. Cover and refrigerate for 1 day.

3 Serve ceviche in glass dishes with coriander (extra), lime wedges and tortillas on the side.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney