Recipe: Classic Ceviche
Although ceviche is not a Mediterranean dish, it has recently become the darling of Barcelona’s food scene. Peruvian in origin, this is a dish that sings loudest when it’s kept simple with pristine, fresh ingredients. The addition of nectarines is not remotely traditional, but works well with the lime juice and chillies, lending a splash of sweetness to the finished dish. It is perfect August food—fresh, light and lively, and special enough to serve at a party.
INGREDIENTS
- 1 large red onion, very thinly sliced
- 750g sea bass fillet (or other white fish), skinned and trimmed
- 1 portion of leche de tigre (see below)
- Small bunch of fresh coriander leaves, roughly chopped
- 1-2 hot red chillies, deseeded and finely sliced
- 2 sweet potatoes, boiled until tender and cut into slices
METHOD (serves 6)
To make the leche de tigre
1. Put the garlic, coriander and lime juice in a bowl and leave to infuse for 10 minutes. Strain through a sieve into another bowl, then add the chilli paste and salt to taste. Stir well, then chill for up to four hours.
To assemble the ceviche
1. Cut the fish into bite-sized chunks and place in a large bowl.
2. Add a good pinch of sea salt and mix.
3. Pour over the leche de tigre and leave to marinate for 2-5 minutes in the fridge, depending on how ‘cooked’ you like your fish.
4. Toss through the onions, coriander and chillies, according to taste.
5. Divide between six bowls and garnish with sweet potatoes, chunks of corn and nectarine wedges. Serve immediately.
IN SEASON
What to watch out for this month at the market: Chillies, sweetcorn, stone fruit and berries.
Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients.
Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.