Ceviche

“The quality of the seafood from the super-clean Icelandic waters is the envy of chefs the world over, and this is the freshest I’ll ever get it! So I decided to make a beautifully simple recipe I love from Peru called ceviche, where the fish is ‘cooked’ in citrus juice. Most important is that the fish is lovely and fresh. Once you’ve got a lovely bit of fresh fish, you’re halfway there!” Ainsley Harriott, Ainsley Harriott’s Street Food

Credit: Ainsley Harriott's Street Food

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• ½ small red onion, finely chopped
• 250 g skinless and boneless sea bass or sea bream fillets
• ½ tsp salt, plus extra to season
• 4 limes, juiced
• ½ orange, juiced
• 1 long red chilli (I like habanero), halved, seeded and thinly sliced (or 1 tsp aji amarillo paste)
• 1 small bunch coriander, stalks and leaves roughly chopped

Standing time 10 minutes

Instructions

Place the onion in a small bowl of iced water and soak for 5 minutes, then drain well.

Meanwhile, cut the fish into 1½-2 cm cubes. Place in a bowl and rub with the ½ teaspoon of salt. Stand for 1 minute, then add the lime and orange juices and the chilli. Stir to combine and stand to marinate for 10 minutes.

Check the seasoning and adjust if necessary. Divide the fish and marinade between two bowls, scatter with coriander and onion, and serve immediately.

Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.