Low-carb recipe for 6 as a starter people, takes only 20 mins; recipe has fish, lime, red onion, green olive, green chilli, tomato, coriander, extra-virgin olive oil, caster sugar and tortilla chip.
Ceviche
Course: Low-carb
Servings
6 as a starter
servings
Prep time
20 mins
Ingredients
- Coriander: bunch coriander, roughly chopped
- Extra Virgin Olive Oil: 2 tbsp extra-virgin olive oil
- Red Onion: 1 red onion, sliced into rings
- Tomato: 2-3 tomatoes, seeded and chopped into 2cm pieces
- Lime: juice 8 limes (250ml/9fl oz), plus extra wedges to serve
- Tortilla Chip: tortilla chips, to serve
- Green Olive: handful pitted green olives, finely chopped
- Caster Sugar: good pinch caster sugar
- Fish: 500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
- Green Chilli: 2-3 green chillies, finely chopped
Directions
- 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.
