The beauty of ceviche is that once you know how to make one type, you can be as creative as you like with the fish ingredients.
As a lover of smoked fish, I thought I’d try making a traditional style ceviche but use smoked haddock instead of the usual unsmoked white fish. I was hoping that the smoky flavour brought a little something extra to the zesty freshness of the limes, and it really did.
Smoked Haddock Ceviche
- 2 fillets of smoked haddock (skinned)
- 1 small red onion
- Juice of 3 limes
- ½ tsp of coriander
- 1 green chilli
- Cracked black pepper
- 1 ripe avocado (to garnish)
Start by slicing the haddock fillets into small chunks, making sure that there are no rogue bones. Put the fish into a bowl and leave to the side. Finely chop up the red pepper and green chilli add to the fish.
Juice the 3 limes into a small jug and then pour over the top of the fish. Mix the lime juice in so that all the fish is covered. Sprinkle the coriander over the top and season before covering the bowl and putting in the fridge for at least half an hour. The lime juice will eventually “cook” the fish so that it becomes more opaque and white.
Once ready, serve immediately with sliced avocado to balance the sharpness of the ceviche.