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Emily Roux's Ceviche

This recipe comes from my attempts to create a street food style recipe that steered away from the ubiquitous burgers, skewers and pulled meats typically on offer at food festivals and from food trucks. You don't have to be on the move to enjoy these tarts though, they are as delicious eaten at home as on the go.

Emily Roux's Ceviche

I love Ceviche; this traditional Peruvian dish of citrus infused fish is incredibly refreshing and zinging with bold flavours which for me are a perfect expression of summer (or, when summer is in short supply, a reminder of it.) Easy to prepare but not so easy to eat on the go, nestling ceviche in individual tartelettes makes it conveniently portable.

About this recipe

Preparation Time 40 Minutes
Cooking Time 15 Minutes
Makes 10 – 15
Emily Roux's Ceviche Emily Roux's Ceviche


For the crust

  • 125g cubed butter
  • 250g flour
  • 1 egg
  • 1/2 tsp of fine salt

For the ceviche

  • 1 whole sea bass (2 fillets of 250g each)
  • 1 orange
  • 2 lemons
  • 1 lime (juice and zest)
  • 1 pointed red pepper, finely chopped
  • 1/2 cucumber, finely chopped
  • 1 carrot, finely chopped
  • 1 spring onion, finely chopped
  • 1 bunch of coriander
  • fennel fronds for decoration (optional)
  • salt, pepper, chilli powder and olive oil



Before you begin, I have a few tips for you. Take care that all your vegetables and herbs are equally finely chopped and your pieces of fish cut to the same size to ensure they marinate evenly. It's important to consider the texture, as well as flavour of the ingredients in your ceviche. (Need to hone your chopping style? Why not sign up to our Knife Skills course.)

Secondly, do keep a stop-watch in hand when marinating seafood. All fish react differently to citrus juices. While octopus can happily steep overnight and shrimps and prawns for up to 4 hours, delicate white-fleshed fish and scallops need no more than 30 to 40 minutes. It's usually wise to steer clear of oily, soft textured and strong tasting fish such as sardines, mackerel and tuna in ceviche.

Finally, and most importantly, use the freshest fish possible.


To prepare the tartelettes: Preheat your oven to 180C.


Sift the flour and salt into a large bowl and rub in the butter with your fingertips (or use a food processor) until the mixture resembles fine breadcrumbs.


Mix in the egg to make a firm dough and knead for a couple of minutes on a floured surface. Wrap in cling film and leave to rest for at least 30 minutes.


Roll out the dough on a lightly floured surface until it is no more than 3 to 4mm thick. Using a 10cm cutter, cut out 10 to 15 discs of pastry and line the tartelette moulds. Cook for 15 minutes until crisp and caramelised brown. Leave to cool on a rack.


To prepare the ceviche: Juice the orange, lemons and lime and pour into a large mixing bowl. Add the peeled and finely chopped carrot, cucumber, spring onion and pointed pepper.


Cut the fillets of fish into 1cm cubes and place in the mixing bowl. Season well with salt, pepper, chilli powder, lime zest and a drizzle of olive oil.


Leave the fish to marinade for approximately 30 minutes in the fridge.


Gently rinse the coriander and chop both the leaves and the stalks but don't add them to the ceviche until the very last minute.


Once the fish is 'cooked' and no longer translucent, discard a little of the liquid to make it easier to fill the tartelettes. Fill each tartelette with a generous serving of ceviche and a little of the marinade. Scatter with the fennel fronds. Eat promptly.

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