Classic Ceviche

Classic Ceviche

5 (4) | Rate this recipe

Select Below to Add Your Rating

In this classic ceviche recipe the fish is marinated in lime juice, vegetable stock, shallots and tomatoes. After 1 hour in the fridge the lime juice acid 'cooks' the fish. Served with chillies and coriander this is a tasty and refreshing dish.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time70 minutes


  • 30 ml Extra virgin olive oil
  • 1 Knorr Vegetable Stock Pot
  • 3 ml White sugar
  • 3 Tomatoes, deseeded and chopped
  • 500 g Fresh haddock, skinned and sliced thin
  • 1 Small onion, finely sliced
  • Juice of 6 large limes, plus extra wedges to serve
  • 50 g Green olives, finely chopped
  • 2 Green chillies, finely chopped
  • Small bunch fresh coriander, chopped


  • Place the oil and Knorr Vegetable Stock Pot in a small pan and heat gently for 2 minutes on low heat, stirring continuously until the stock had melted. Add the sugar and heat for a further 1 minute on low heat. Remove from pan and set aside to cool for 5 minutes.
  • Once cool add the lime juice and stir well.
  • Lay out the haddock on a baking tray or in a medium size baking dish.
  • Cover with the lime juice and stock pot mixture. Leave for 5 minutes then add the onions and tomatoes. Leave to marinate in the refrigerator for 1 hour.
  • Drain off the excess marinade, add the olives, chillies and coriander. Leave for another 10 minutes before serving.
  • Serve with lime wedges and crisp tortilla chips.