Brazilian Ceviche

A Brazilian recipe found in “Internasjonale Retter med
Norsk Fisk” (International Dishes made with Norwegian Fish)
published by Vennergren-Cappelen in 1987

Brazilian Ceviche

Making a ceviche is a fun way to cook food. It is a method of preparing raw fish and shellfish. You marinate raw fish or shellfish in lime or lemon juice and the citrus acid causes the proteins to coagulate, so the seafood is actually cooked. You can add any kind of tastes to a ceviche.

4-6 servings

300 g [10,5 oz] catfish or halibut fillets
The juice of 3 lemons or limes
1 green bell pepper
1 onion
1 can (400 g/14 oz) tomatoes
4 tablespoons finely chopped parsley
4 tablespoons cooking oil
2 tablespoons vinegar
1 teaspoon oregano
1/2 tsp salt
1/8 tsp white pepper
For decoration:
1 avocado
Endive lettuce


[1] Freeze the fish for a day before starting. Thaw it lightly and cut the fish into cubes (1×1 cm / 2/5×2/5 inch) or in slices. Put them in a bowl and pour the lemon or lemon juice over the fish. Cover and let it stand overnight.

[2] Cut the bell pepper in two and remove seeds and membranes. Then cut the pepper into thin slices. Peel and cut the onion into thin slices. Mix the peppers and onions, tomatoes and parsley with the marinated fish.

[3] Whisk the ingredients for the dressing and pour it over the fish and vegetables. Chill for a few hours. Peel the avocado. Remove the stone and cut it into cubes. Decorate with avocado and endive lettuce.

Server with boiled potatoes.