Olive Magazine

Ceviche

Published: October 5, 2015 at 5:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6

Ceviche is fresh, zesty and good for you at under 300 calories. Impress guests with our recipe for mixed ceviche with monkfish, mackerel and scallops. The light marinade is just enough to whet appetites before a festive meal at Christmas time.

Nutrition:
NutrientUnit
kcal269
fat21.1g
saturates0g
carbs0.7g
sugars0g
fibre0.1g
protein19.2g
salt0.22g
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Ingredients

  • olive oil
  • 1 clove garlic, very finely sliced
  • 2 skinned and boned fillets mackerel
  • sustainably caught scallops, 6 cleaned
  • sustainably caught monkfish fillet, any membrane completely removed
  • 1 each red and green chilli, finely diced
  • 2 limes, juiced
  • 1 lemon, juiced
  • 2 spring onions, sliced
  • a few sprigs dill
  • 1 tsp fennel seeds, toasted

Method

  • STEP 1

    Warm 100ml olive oil with the garlic, strain and cool. Cut the mackerel into strips, the monkfish into slices and the scallops through the middle. Put in a ceramic or glass dish.

  • STEP 2

    Pour the cooled oil over the fish. Add the chopped chilli and citrus juices, season then leave to marinate for 1 hour.

  • STEP 3

    When ready to serve, remove the fish from the marinade, arrange on a platter or plates and scatter over the spring onions, dill and fennel seeds.

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