D. C. Nelson
Story behind this recipe
This marinated fish recipe is from the linguist Louise Kelly, who has enjoyed ceviche with corn on the cob while sitting on the beach in Peru.
1 lb firm white fish fillets (cod, haddock, whiting)
Juice of 6 limes
2-3 chilis, minced
3 tbsp chopped fresh coriander (cilantro)
1 tsp olive oil (optional)
Freshly ground pepper
Remove any residual bones from the fish, and cut into small chunks 1/2 inch in diameter. Combine with the other ingredients and allow to marinate at least 4-5 hours, preferably overnight, until the fish pieces are opaque white rather than translucent in cross-section. Serve on a bed of lettuce.