Something Fishy with Simon Rhodes from The Lobsterpot Fishmongers, Wood Street, Swindon

THIS week I thought I would talk about a different kind of method of cooking fish.

We all know the traditional ways to cook fish, such as pan frying, steaming, grilling, poaching, and baking.

But how about cooking fish without using heat? Seems weird, doesn’t it? However, there is a way in which this can be done; it’s called ceviche.

According to some historic sources from Peru, ceviche would have originated among the Moche, a coastal civilisation that began to flourish in the area of current-day northern Peru nearly 2000 years ago.

The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chilli peppers.

Additional seasonings, such as chopped onions, salt, and coriander, may also be added.

Ceviche is usually accompanied by side dishes that complement its flavours, such as sweet potato, lettuce, corn, avocado or plantain.

As the dish is not cooked with heat, it must be prepared fresh using very fresh fish to minimise the risk of food poisoning.

Ceviche is now widely used throughout Europe and here in the UK especially in high quality restaurants.

Many fish can be used for ceviche; good examples are scallops, herrings, sea bass fillets, tuna, swordfish, mackerel fillets, to name but a few.

The fillets should ideally be boneless and skinned. Then marinate them in lemon or lime juice, cover with cling film and place in the fridge for several hours.

Finely sliced onion and chopped herbs, such as dill or tarragon, can be used to enhance the flavour.

To make a dressing, use very thin oil such as sunflower or rapeseed and add a little red or white wine vinegar, a dash of Dijon mustard, seasoning, and some skinned and diced cucumber.

Be sure to lightly dress the fillets so as not to overpower them.

Serve them as a starter or as a light snack.

They are also ideal to prepare in advance for a dinner party.