ceviche recipe


INGREDIENTS for 2 people


  • 500 g preferably fresh white fish, such as sole (grouper, cod or monkfish)
  • 1 cup of lime juice
  • 2 sweet potatoes per person
  • 2 tbsp. Garlic
  • 1 tbsp flat parsley
  • 1 Espelette pepper
  • 2 onions
  • Fresh chopped coriander
  • Some leaves of salad
  • Salt pepper





Cut the fish fillets in small dice about 3 to 4 cm and a thickness of no more than 2 cm and then dip in a bowl of cold salted water. Cut the onions into very thin slices, rinse them twice under a trickle of cold water and drain them.


Take the fish out of the water and dry it and place the white fish in the bottom of a hollow dish. Add the onions, season the spices: garlic, chopped parsley, chopped coriander and a few slices of Espelette pepper then salt and pepper.


Add the lemon juice and let marinate all for at least 10 minutes, if you do not like the fish too “raw”, let marinate longer, but never more than 1 hour. The marinade will “cook” the fish.


Serve your ceviche in a deep plate on a bed of green salad, and accompany with a piece of sweet potatoes.