michelle picker cooks

Ceviche is a dish of fresh fish cured in citrus. Traditionally Peruvian, many versions of ceviche are found in Central and South America. In Mexico tomato and avocado are often included and the ceviche is served with tostadas.

This dish cannot be made ahead of time as the fish will overcook. Make sure the fish is suitable to eat raw. I used fresh flathead but sea bass, kingfish or even tuna is good. Cut 600g (1⅓ lbs) of fish into 1.25cm (½”) cubes. To the fish add ½ a small red onion sliced as thinly as possible, 1-2 finely diced fresh jalapeño chillis, 1 large or 2 small diced tomatoes and freshly ground black pepper to taste. Toss everything in ½ a cup of fresh lime juice. Mix every couple of minutes until the fish becomes opaque or ‘cooked’ – this will take between 5 and 15 minutes depending on the density of the fish and the size of the dice. Add 1 large or 2 small diced avocados, a generous amount of roughly chopped coriander (cilantro), 60ml (2 fl oz) of good quality extra virgin olive oil and salt to taste. Serve immediately with tostadas.