Ceviche (Marinated Raw Fish)

  • Servings: 6 or 8

Ceviche was on the menu of my own Tex-Mex restaurant in Mali, back in the 90’s.

It became a big hit with the customers when they were
told that the raw fish in this delicate dish was in fact “cooked” by the lime juice.

You can use fresh or frozen fish fillets such as haddock, sea bass or other white fish but make sure it is from a known and a sustainable source.


  • 500g of fish fillets
  • 1 cup of fresh lime juice (or lemon)
  • 1 medium onion
  • 2 medium tomatoes
  • 2 or 3 pickled Serrano peppers (seeded and cut into strips)
  • Half red chilli pepper (optional)
  • 1 tbsp of dried oregano
  • 2 or 3 tbsp of olive oil
  • Fresh coriander or flat leaf parsley
  • 1 tsp of Black pepper
  • Salt (to taste)


Step 1

Cut the fish fillets into small cubes and put them in a glass or ceramic bowl.

Step 2

Cover the cubed fish with lime or lemon juice then refrigerate overnight or at least few hours. Turn occasionally. It is "cooked" when the fish cubes become opaque. Discard the lime juice if in excess.

Step 3

Slice the onion into thin wings and the tomatoes into small cubes then add to the fish cubes with the pickled Serrano and/or the red chili, the oregano, snipped coriander or parsley and finally season with pepper and salt.

Recipe Type: Ingredients: ,

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