A while back I made a close relative of this dish called escabèche - here fish is briefly cooked before being left overnight marinating in a citrus based concoction.
The beauty of both these types of dishes is that they are a good way to get those family members that are a bit leery of eating raw fish to at least try something a bit different. You never know, you might actually get them eating sashimi before too long.
The ceviche itself is a definition of simplicity - finely sliced fish drizzled in a mix of lime juice and good olive oil, then sprinkled with a touch of fresh red chilli and onion. Let it sit for 15 minutes and presto, it's done!
1 fillet white fish, for this recipe I used Sea Bream
1 lime, zested and juiced
3 tablespoons olive oil
1 small red chilli, very finely diced
1 small red onion or shallot, very finely sliced
Make sure all bones and skin are removed from the fillet then finely slice - to get paper thin slices you can put them between two sheets of baking paper and give them a light whack with your rolling pin. Layer the slices of fish over your serving dish.
Sprinkle over with the finely diced red chilli - use as much or as little as you like. Sprinkle over with the lime zest and finally sprinkle over with the red onion.
Whisk together the lime juice and olive oil and then spoon it over the fish, making sure to get an even covering.
Place the dish in the fridge until ready to serve - as the acid will start working straight away, the time spent in the fridge will depend on how "cooked" you like your fish. You will notice the fish change from being translucent to more white in colour.
Serve with a little toasted ciabatta if you like or just enjoy as it is. It's a wonderful fresh and light way to start a meal.