Joyce Molyneux's ceviche

11 September 2006
Joyce Molyneux's ceviche

This is the original recipe used by George Perry-Smith at the Hole in the Wall and now served by Joyce Molyneux at the Carved Angel Dartmouth.

The earliest versions used only lemon juice but now that limes are widely available they can be substituted for a more Latin American taste. The writer Elisabeth Lambert Ortiz claims that the ceviches of Ecuador made with larger Tahitian (Persian) limes are the best.


1lb halibut Dover sole or other firm white fish filleted and skinned
Juice of 2-3 lemons or limes
4tbs olive oil
2tbs parsley chopped
1tbs fresh marjoram or fennel chopped
Salt and pepper

For the sauce
1lb tomatoes skinned deseeded and chopped
Half a green pepper finely diced
1tbs grated onion
2 cloves garlic chopped
Up to 6 green chillis depending on their strength deseeded and chopped
Olive oil
Salt and pepper


Cut the fish into strips the size of a finger. Place them in a bowl and squeeze enough lemon or lime juice to cover. Toss then leave to marinate for up to four hours until the flesh has turned white and is tender.

Drain fish of the marinade pat dry on kitchen towels then dress with olive oil salt and pepper parsley and marjoram or fennel.

To serve

Serve with a sauce made by mixing the listed ingredients together and a salad of sliced avocado pear.

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