Ceviche of Monkfish with Avocado

A delicious monkfish ceviche from Rick Stein. Infused with spicy red chillies and zingy lime, the ceviche recipe is served with sliced avocado and coriander.

Rick Stein's Seafood
From the book Rick Stein's Seafood
Rick Stein



Serves 6


500g / 1 lb 2 oz prepared monkfish fillets
Juice of 3 limes
1 medium-hot red Dutch chilli, halved and seeded
1 small red onion
6 vine-ripened tomatoes, skinned
3 tbsp extra virgin olive oil
2 tbsp chopped coriander
1 large ripe but firm avocado


Cut the monkfish fillets across into thin slices and put them into a shallow dish. Pour over the lime juice, making sure that all the slices of fish are completely covered in juice. Cover with cling film and refrigerate for 40 minutes, during which time the fish will turn white and opaque.

Meanwhile, slice across each chilli half so that you get very thin, slightly curled slices. Cut the onion into guarters and then each wedge lengthways into thin, arc-shaped slices. Cut each tomato into guarters and remove the seeds. Cut each piece of flesh lengthways into thin, arcshaped slices.

Just before you are ready to serve, lift the monkfish out of the lime juice with a slotted spoon and put into a large bowl with the chilli, onion, tomato, olive oil, most of the coriander and a little salt to taste. Toss together lightly.

Halve the avocado, remove the stone and peel. Slice each half lengthways into thin slices.

Arrange 3–4 slices of the avocado on one side of each plate. Pile the ceviche on to the other side and sprinkle with the rest of the coriander. Serve at once.

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