Redfish ceviche

Ingredients

• 500 g fresh and cleaned redfish fillets
• 1 lemon
• 1 lime
• 1 red onion
• 1 red chilli pepper
• Fresh coriander
• Extra virgin olive oil
• Salt
• Black pepper

Guidance

1. Clean the fish. Rinse under running water and remove the giblets, then rinse again to remove any residue.
2. Cut the fish fillets in oblique cuts, following the backbone to get the fillets. Cut the fillets first into strips and then into uniform cubes.
3. Squeeze the lemon and lime and pour the juice over the fish cubes.
4. Finely chop the onion, chilli pepper (remove seeds) and coriander.
5. Add all the ingredients to the fish, season with olive oil, salt and pepper and mix gently.
6. Cover with cling film and leave to marinate in the fridge for 15-20 minutes to allow the flavours to blend.
7. Serve with fresh coriander leaves and lime slices, topped with a little marinade.

Storage

Ceviche is best eaten fresh. It is advisable to prepare it just before serving, as marinating in citrus juice makes the fish too soft over time. If necessary, it can be stored in the refrigerator for up to 1 day.

Our advice

High quality fish is essential for the best ceviche. Make sure you use fresh and high quality redfish fillets. Don’t extend the marinating time beyond 15-20 minutes to keep the fish tender and tasty.