Traditional Sole Ceviche
A vibrant, no-cook dish straight from South American culinary tradition. Fresh sole is gently 'cooked' by lime juice alone, resulting in a bright, tangy, and utterly refreshing starter. Simple ingredients, bold flavours, and zero time at the stove.
🛒 Ingredients
4 servings
- 2.2 lbs (1 kg) fresh sole fillet, cut into 1-inch cubes
- 10.5 oz (300 g) red onion, thinly sliced into half-moons
- 18 limes, freshly squeezed (about 1¼ cups juice)
- 2 fresh chili peppers, finely chopped (to taste)
- 1 teaspoon fine sea salt
- To serve: crisp lettuce leaves, cooked sweet potato slices, corn kernels
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Directions
- 1
Place the sole cubes in a large deep non-reactive bowl. Layer the thinly sliced red onion over the fish.
- 2
Sprinkle generously with sea salt and toss gently by hand so every piece is well coated. Add the finely chopped chili peppers according to your heat preference.
- 3
Pour the freshly squeezed lime juice over the entire mixture and stir well to ensure all the fish is submerged in the citrus marinade.
- 4
Refrigerate for 10–15 minutes, until the fish turns fully opaque — a sign the citric acid has cured it through. Do not over-marinate or the texture will become rubbery.
- 5
Serve immediately on plates lined with lettuce leaves, garnished with sweet potato slices and corn kernels for colour, crunch, and a touch of sweetness.
💡 Chef's Tip
Use the freshest fish available — sushi-grade sole is ideal and guarantees food safety when curing with citrus. Squeeze limes just before assembling to keep the juice bright and aromatic.
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