Ceviche with a Green Herb Dressing

Ceviche with green herb dressing

James Beard, a famous American chef, passed away when I was fifteen, but his legacy lives on in the form of some fabulous books and more importantly his eponymous foundation, which gives out annual awards, like food Oscars.

This recipe is from one of his books, where he collated some of the best American recipes. A ceviche can be very simple; raw fish marinated in lime and herbs, but this version with roasted garlic and chilli is totally simple yet elevates the dish to another level. Any leftover dressing is great on grilled meat, eggs or even just drizzled over tomatoes and avocado. I had the exactly that for lunch, with some eggs. Delish!

Ceviche is to Latin American cuisine what sashimi is to Japanese. If you like the latter, you must try ceviche. In some ways, it’s more forgiving as the fish “cooks” or gets cured in the citric juices, so it’s possible to use a wider variety of fish that might be more easily available in a good supermarket or fishmonger.

The easiest way to pit an avocado is to firmly tap the seed with the blade of a serrated knife. Twist to loosen the stone and remove. If the avocado isn’t ripe the stone won’t budge.

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Ceviche with a Green Herb Dressing
This is the ultimate almost no-cook dish for a light summer supper. Cool and refreshing, and yet slightly hot and tangy. All it needs is a glass of wine to complete the meal. Just remember to mix the dressing and the fish about 30 minutes before eating.
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
as starter or 2 as a main
Ingredients
For the dressing
For the fish
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
as starter or 2 as a main
Ingredients
For the dressing
For the fish
Instructions
For the dressing:
  1. Heat a frying pan over medium heat. Once hot, place the unpeeled garlic cloves and chillies (no oil is added. Toast, turning frequently until the chillies and garlic are soft and brown with blotchy brown bits. This should take about 10-12 minutes.
  2. Cool and then slip the skins off the garlic. Take out the stem of the chillies and if preferred take out the seeds as well. Chop both roughly and place in a small food processor or mini chopper together with the coriander, parsley, olive oil and salt.
  3. Process until the mixture is smooth and almost like a paste. This can be done in advance and stored in the fridge until needed.
To make the ceviche:
  1. Chop the fish into 1/2" cubes. Chop the small cucumber into 1/2" cubes as well. If using a large cucumber, deseed it first before cutting into cubes.
  2. In a large bowl mix together the lime juice and three-fourths of the herb sauce. Add the fish and cucumber and stir to combine. To blend the flavours and allow the fish to cure, cover and store in the refrigerator for 30 minutes. For best results don't store for more than an hour.
  3. When you are ready to eat, peel and chop the avocado into cubes. Add the chopped avocado to the fish and mix gently. Taste and if needed add the remainign herb dressing. Check seasoning and add a little bit more lime juice and salt if needed. Serve on plates or glass bowls with a few tortilla chips to add some crunch.
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