The Summer Ceviche Collection

With Your Choice of Fruit or Herb

I remember the first time I had ceviche. It was the millennium and my sister had returned from a spell of living in Brazil and Peru. She made some for us and it near clear kicked my head off. Intensely sour, spicy (she had used lots of chilli), and so so fresh. After that, I would order it wherever I could, and slowly started to make it for myself whenever I could get near fish fresh enough - particularly during a couple-year stint in Barcelona where I found myself conveniently close to La Boqueria. Future plates full were less of a punch in the face but became more creative as I tinkered with the combinations. You’ll find some of these below. My basic premise is: fresh fish* + lemon or lime juice + finely sliced red or white onion + choice of fruit + choice of herb + maybe and avocado + maybe a chilli + sometimes a splash of fruity vodka or gin if you feel like it.

*by fresh fish, I’m talking wet fishmongers at specialist market and double check how fresh it is / explain your intentions - it should be the highest quality and very very fresh. Supermarket fish is a no-go.

**all images below are my own. A click will take you to my Instagram, if you’d like to follow along cooking, nature or writing escapades in real time.

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Basic Ceviche

Ingredients

300g fresh fish with skin removed - bass, bream, or salmon are best (but don’t let that stop you)

1 small finely sliced onion, soaked in icy cold water for 5 mins

Juice of 1 - 2 lemons or limes, or one of each

1 finely chopped chilli (optional)

Olive oil - a good glug of

+ whatever else you fancy - see suggestions below

Method

Cut the fish into small cubes

Toss with the citrus juice and leave aside for five minutes

Add remaining ingredients and gobble up all at once

You can leave it in the fridge in an airtight container and eat within 24 hours but the fish will continue to cook. You might want to store any spare fish and juice separately to mix the next day.

And that’s it!

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Sardines, Gooseberries, Roasted Red Peppers & Marjoram

Note: I used lemon juice

Monkfish, Strawberry & Tarragon

Note: I used lime and lemon juice

Salmon, Gooseberry, Coriander and Samphire

Note: I used lemon, added avocado, and also juiced some of the gooseberries to add more liquid / gooseberry-ness

Chalk Stream Trout, Cherry and Wild Fennel

Note: I used lemon juice, a mixture of morello cherries and a sweeter varietal since morellos are quite sour in themselves but have such a cheery colour.

Scallops, Grapefruit, Mint & Brockman’s Gin

Note: this one made with lime juice, green chilli, and radishes

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Sally Gurteen Kofi (this is where you can buy me a coffee if you like what you’ve read)

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