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Ceviche Tapas

Recipes >> Appetizers >> Ceviche Tapas

You can use almost any firm-fleshed fish for this Spanish influenced dish, provided that it is perfectly fresh. The fish is 'cooked' by the action of the acidic lime juice. Adjust the amount of chili according to your taste.


  • * 1 1/2 lb halibut, turbot, sea bass, or flounder skinned
  • * Juice of 3 limes
  • * 1-2 fresh red chillies, seeded and very finely chopped
  • * 1 tablespoon olive oil
  • * Salt
  • For the garnish:
  • * 4 large firm tomatoes, peeled, seeded and diced
  • * 1 ripe advocado, peeled and diced
  • * 1 tablespoon lemon juice
  • * 2 tablespoon olive oil
  • * 2 tablespoon fresh coriander (also known as cilantro) leaves



Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.

Mix all the garnish ingredients, except the coriander/cilantro, together. Set aside.

Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover. Leave to marinate in the fridge for 15-30 minutes more.

Sprinkle with coriander/cilantro and serve with thick tortilla chips.

Recipe is courtesy of: a friend





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Cecily Sommers


Cecily Sommers



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