Chopped ceviche

A South-American classic made with cod, lime juice and spring onions.

  • Preparation Time15 mins
  • DifficultyEasy
225g skinless and boneless black cod or monkfish fillet, chopped as finely as you can
1/2 tsp dried oregano
1 tsp sea salt or table salt
80ml lime juice
3 spring onions, finely chopped
1 jalapeno or any medium sized green chilli, seeded and chopped to give 1 tbsp
4 tbsp freshly chopped coriander leaves, plus a little more for garnishing
Tostadas or tortilla chips, for serving
1) Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this to marinate for 8 minutes.

2) Drain the fish; it will have made a milky liquid. Add the spring onions, jalapeno and coriander and stir gently together.

3) You can either put teaspoonfuls onto little toasts and sprinkle over some more coriander, or put the ceviche into a bowl and serve with tortilla chips.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.

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