Ceviche

Ceviche

Ceviche with lime and grapefruit

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

Ceviche is a universal name for raw fish, cured or ‘cooked’ with citrus, salt and onions. It’s not really a traditional Turkish dish, but Turkish chefs are experimenting more and more with techniques from other countries, while still using the wonderful ingredients they can find at home. This dish is a great example – it takes in the Turkish favourite tastes of sour and salt, while using the terrifically fresh fish found in the Black Sea or Sea of Marmara, just a few miles from Istanbul. I was introduced to this dish by the chef Gencay Ucok who serves it at his modern Turkish restaurant, Meze by Lemon Tree in Istanbul.

You need very fresh fish to make ceviche. Buy whole fish with clear eyes and bright red gills from your fishmonger and then get them to fillet it for you. Pre-cut fish from a supermarket isn’t suitable for this recipe.

Ingredients

Quantity Ingredient
2 fillets very fresh sea bass, small bones removed
1 pink grapefruit
1 lime
2 tablespoons capers in brine, rinsed thoroughly
1 tablespoon olive oil
1/2 teaspoon salt

Method

  1. Slice the fish into thin slices, using your sharpest knife at a 45˚ angle. Cut the grapefruit in half. Squeeze the juice from one half. Remove the pith and peel from the other half and cut the flesh into thin half moons. Finely slice the lime.
  2. Mix the citrus juices together and add the rinsed capers, olive oil and salt. Lay the fish slices on a plate in a single layer and pour over the citrus juice mix. Lay the slices of grapefruit and lime over the fish. Mix very gently.
  3. Place in the fridge for 30 minutes, then gently turn the fish slices over and check all the fish has come into contact with the salt and citrus juice. Return for a further 30 minutes until the fish is opaque. Transfer to a serving bowl to serve. Eat as a starter or meze.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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