This Greek Ceviche is simple and uses only 5 ingredients. Use farm-raised fish like sea bass or salmon to create simple healthy fare to lighten up traditional Christmas indulgences.
Ceviche originated in Peru, where it is typically made from fresh raw fish cured in citrus juices and spiced Aji, with chilli peppers and other seasonings of chopped onions, salt and coriander. Ceviche’s popularity has expanded to other Latin American countries, Canada and the US and of course, Europe. The key to ceviche is to use only the freshest fish available.
Fish, skinless and boneless (slightly thicker than paper-thin slices 3mm)
3 limes, juiced
1 lemon, juiced
1 orange, juiced
rind of orange
rind of lemon
rind of lime
Salt and pepper to taste
Lots of olive oil
- The time we leave the fish in the marinade for “curing” varies depending on the size of the pieces we cut. Ideally, cut it into thin slices of 3mm.
- Pour all the juices and zests into a small mixing bowl and mix well.
- Single layer one third slices of the fish in a bowl and pour on one third of the juice, repeat twice.
- Cover with a transparent film. Make sure that the film rests on the surface of the mixture so that the fish is always submerged in the marinade.
- Refrigerate for 20-30 minutes until colour changes to a pale milky-white. No more time, otherwise the fish will go rubbery if it is overcooked by the acid.
- Remove from the fridge and strain into another bowl to capture the juices.
- Layer the fish on a plate, sprinkle with salt and pepper and pour olive oil over the fish, then spoon over two tablespoons of the juice of the marinade.
- Serve with 2 wedges lemons.
Which Fish Have the Most Health Benefits?
While all fish are excellent high-quality protein options, those with the highest amounts of omega-3 fatty acids are packed with the most heart, brain, eye and overall health benefits. Some shellfish also are rich in omega-3s.
Check out this chart below: