Green Herb Ceviche

Ceviche / Renee Kemps

I’ve been super into Peruvian food lately. I think it started when I went to Andina, a Peruvian restaurant here London, about two months ago and got totally blown away by how good the food was, so colourful and so exploding with flavour. I wanted to know more about this cuisine, looked up dishes, started experimenting and – you guess it – was hooked. Ceviche has become something I love, especially these days now summer is coming. It’s so easy to throw together, and enjoy with a cold glass of white wine, some more bits and bites and good friends around the table. When these ingredients are fresh, there’s nothing better – soft melting fish, zingy juices, spicy chillies and strong herbs.

Ceviche / Renee Kemps

GREEN HERB CEVICHE
Serves 4

INGREDIENTS
400 gr fresh semi-firm white fish (such as sea bass, lemon sole, haddock, halibut), skinned and filleted
2 spring onions, finely chopped
2 limes, zest + juice
2 lemons, zest + juice
1 tsp sea salt
2 green chillies, deseeded and finely chopped
Fresh mint
Fresh dill
Fresh coriander leaves
Fresh garlic flowers
Fresh nasturtium leaves
Fresh micro watercress
Freshly ground black pepper
Extra virgin olive oil

METHOD
1. Cut your fish filets into very thin slices, set aside.
2. Pick herb leaves to taste and mix with spring onions and chillies. Add the lime and lemon juice and season with salt and pepper.
3. When ready to serve, quickly toss (<10 seconds) fish in the lemon and lime mixture and plate. Garnish with more herbs and a good drizzle of olive oil.

Ceviche / Renee Kemps

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