Greek-style Ceviche

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main citrus component, our Greek-style ceviche incorporates the use of lemon juice, which adds a distinct Mediterranean flavor. Additionally, we have replaced some traditional Peruvian ingredients with Greek staples, such as using Greek olive oil instead of vegetable oil and adding a touch of oregano for an authentic Greek twist. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, diced 500g (1.1 lb) fresh white fish fillets, diced
• 2 lemons, juiced 2 lemons, juiced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1/4 cup (60ml) Greek olive oil 1/4 cup (60ml) Greek olive oil
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 22g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the diced fish, lemon juice, and a pinch of salt. Let it marinate in the refrigerator for 30 minutes.
2. 2.
   After marinating, drain the excess liquid from the fish and transfer it to a clean bowl.
3. 3.
   Add the sliced red onion, diced tomatoes, cucumber, and green bell pepper to the bowl with the fish.
4. 4.
   In a separate small bowl, whisk together the Greek olive oil, red wine vinegar, chopped oregano, salt, and pepper.
5. 5.
   Pour the dressing over the fish and vegetables, and gently toss to combine.
6. 6.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Before serving, garnish with fresh parsley.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If you prefer a milder flavor, you can use a firm white fish like cod or halibut. If you enjoy a stronger taste, opt for a fish like sea bass or snapper.
• Greek olive oil — Choose a good quality extra virgin olive oil from Greece for its distinct flavor and health benefits.
• Oregano — Fresh oregano is recommended for its aromatic and earthy taste. If unavailable, you can use dried oregano, but reduce the quantity by half.

Tips & Tricks

• For an extra burst of flavor, add a finely chopped garlic clove to the dressing.
• Serve the ceviche with toasted pita bread or crispy Greek pita chips for a delightful crunch.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
• Adjust the amount of lemon juice according to your taste preference for acidity.
• For a colorful presentation, use a mix of different colored bell peppers.

Serving advice

Serve the Greek-style ceviche chilled as an appetizer or light lunch. It pairs perfectly with a side of Greek salad and a glass of crisp white wine.

Presentation advice

Arrange the ceviche in a shallow serving dish and garnish with fresh parsley. For an elegant touch, drizzle a little extra olive oil on top and sprinkle some dried oregano.