Ceviche is a method of cooking fish in lime juice, no heating element required. This would make this a super dish for 'cooking' on a camping holiday or even on a picnic. However, you must ensure to use the freshest possible fish from your fishmonger.
Some people would have an automatic aversion to the thought of eating monkfish after just been soaked in lime juice. But once you taste the fish and experience the utter tenderness of the monkfish (when overcooked on heat can be chewy and tough), you'll never want to cook monkfish the conventional method again.
This is a superb dish to cook as a starter for a dinner party, or simply for a drinks party using tortilla chips as you spoons.
Serves 2 as a starter
- Monkfish, 2 portions (get fishmonger to take the membrane off and to fillet it)
- 4 limes, juiced.
- 1 jalapeno pepper, sliced thinly (or red chilli)
- 4 spring onions, diced.
- 2 tbsp of oil
- Salt & pepper
Chopped Fresh Coriander, extra limes and tortilla Chips
- Cut the monkfish into very small pieces and place in a wide shallow bowl.
- Add the lime juice, half the jalapeno pepper and half the spring onions. Also add the oil and pepper.
- Allow to marinate for 15 minutes and then drain to prevent further cooking.
- Place in a clean bowl, season well and freshen it up with the remaining spring onions and jalapeno pepper.
- Serve with fresh coriander, lime wedges and tortilla chips.