Ceviche

Name: Ceviche
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 500 g (1lb 2oz) firm-fleshed, skinned white fish; 175 mL (6 fl oz) lemon juice, from about 5 lemons; 1 red onion, finely sliced; 200 g (7oz) cherry tomatoes, halved; 1 green chilli, deseeded and finely chopped; large handful fresh coriander, roughly chopped; 1 punnet cress, snipped; extra virgin olive oil, to drizzle

This light, fresh and zingy recipe takes just 10 minutes to put together. Perfect for a dinner party.

By The GH Kitchen TeamPublished: 09 July 2015

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Myles New

Preparation Notes: 10min, plus 'cooking'

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Yields:

Prep Time:

10 mins

Total Time:

10 mins

Ingredients

500 g (1lb 2oz) firm-fleshed, skinned white fish
175 ml (6 fl oz) lemon juice, from about 5 lemons
1 red onion, finely sliced
200 g (7oz) cherry tomatoes, halved
1 green chilli, deseeded and finely chopped
large handful fresh coriander, roughly chopped
1 punnet cress, snipped
extra virgin olive oil, to drizzle

Directions

1. Step 1
  Remove any bones in the fish, then cut into 1cm (1/2in) cubes. Put into a large non-metallic bowl and add lemon juice, onion and 1/4tsp salt (if using). Leave to ‘cook’ for 5-30min (depending on whether you prefer fish more raw or ‘cooked’ through), gently stirring from time to time.
2. Step 2
  To serve, lift fish and onions out of liquid (reserve liquid); arrange on a large platter. Dot around tomatoes, then scatter over chilli, coriander, cress and freshly ground black pepper (if using). Spoon over a little reserved lemon liquid (discard remainder) and drizzle with extra virgin oil.
  
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GH Tip

This relies on acid to ‘cook’ the fish, so make sure you buy the freshest, most sustainable, ocean-caught variety.

Per Serving:

Calories: 88
Fibre: 1 g
Total carbs: 3 g
Sugars: 3 g
Total fat: 1 g
Saturated fat: 0 g
Protein: 17 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time