Ceviche is a universal name for raw fish, cured or ‘cooked’ with citrus, salt and onions. It’s not really a traditional Turkish dish, but Turkish chefs are experimenting more and more with techniques from other countries, while still using the wonderful ingredients they can find at home. This dish is a great example – it takes in the Turkish favourite tastes of sour and salt, while using the terrifically fresh fish found in the Black Sea or Sea of Marmara, just a few miles from Istanbul. I was introduced to this dish by the chef Gencay Ucok who serves it at his modern Turkish restaurant, Meze by Lemon Tree in Istanbul.
You need very fresh fish to make ceviche. Buy whole fish with clear eyes and bright red gills from your fishmonger and then get them to fillet it for you. Pre-cut fish from a supermarket isn’t suitable for this recipe.