Raw Fish 2: Ecuadorian Seviche

Many Latin-American countries, especially Mexico and Peru, have very good seviches - fish and shellfish "cooked" in lime or lemon juice. It is generally acknowledged that the seviches of Ecuador, like the following recipe, are the best...

Ingredients to serve 4

• 1kg white fish fillets, cut into 1" pieces
• 300ml lime or lemon juice
• 200ml Seville (bitter) orange juice, or other orange juice
• 200ml salad oil
• 1 hot chilli, seeded and finely chopped
• 1 medium onion, finely sliced
• 1 clove garlic, chopped
• pinch salt, freshly-ground pepper

Place the fish in a bowl and pour on the lime or lemon juice. If there is not enough juice to cover the fish, add a little more. Cover the bowl and refrigerate for 3-4 hours, turning the fish once or twice. At the end of the time the fish will be opaque. Drain the fish, discarding the juice. Combine the remaining ingredients (orange juice, oil, chilli, onion, garlic, salt and pepper) and toss the fish gently in the mixture.

Adapted from The World Atlas of Food: A gourmet's guide to the great regional dishes of the world, compiled by Jane Grigson and published by Mitchell Beazley in 1974.