Ceviche

Seafood 'cooks' in sharp refreshing lime juice and is then mixed with colourful vegetables in Gino D'Acampo's mouthwatering recipe
By Gino D'Acampo
Ceviche
  • Rating:
  • Serves: 6
  • Prep Time: 15 minutes plus 1 hr marinating
  • Effort: easy

Ingredients

  • 200 g prawns
  • 200 g scallops
  • 200 g cooked octopus
  • 200 g squid
  • 7 limes
  • mescal, optional
  • 3 tomatoes, seeds removed and diced
  • 1 small red onion, thinly sliced
  • 1 ripe avocado
  • 1 red pepper, diced
  • 2 tsp dried oregano

Tips and Suggestions


Raw fish is 'cooked' by marinating in fresh lime juice. This dish is particularly well known around the western coastal areas such as Acapulco.
Fresh oregano is wonderful if you can get some. Use twice as much as dried.

Method

1. Place the prawns, scallops, octopus and squid in a non-metallic bowl (otherwise the lime juice may react with the dish); add the juice from 6 limes and enough mescal (if using) to cover the fish. Allow to marinate for 1 hour.

2. Strain the fish through a colander to remove excess lime juice. Dry the fish in a clean tea towel and place in a bowl.

3. Peel the avocado, remove the stone and cut into 1cm dice. Add the diced red pepper.

4. Combine the tomatoes, onion, avocado and red pepper and gently stir into the fish.

5. Add the oregano and a good pinch of salt.

6. Squeeze the juice from the remaining lime over the dish.

7. Serve with tropical fruits such as kiwi and star-fruit.

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