This classic ceviche recipe makes a perfect party appetizer because it’s easy to prepare and can be marinated a day ahead. It combines fish with lime and spicy chiles, then piles the mixture on tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor.
- 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
- 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.
- 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.
There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.