Kate, Princess of Wales has an enviable figure and likely enjoys a very healthy, balanced diet in order to maintain it.
It has been widely reported that the Princess is partial to ceviche, a dish consisting of fish or shellfish marinated in citrus and seasonings.
The Daily Mail reported that Kate “has developed a fondness of the popular Latin American dish”.
For those who want to emulate Kate’s diet, the nutritious fish dish is easy to make at home.
Beloved British chef James Martin shared his tasty ceviche recipe with BBC Good Food.
BBC Good Food said: “This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy.”
The easy, two-step dish takes just 20 minutes to make, meaning you’ll spend less time in the kitchen and more time dining like a royal.
The recipe serves six people as a starter so is the perfect addition to any dinner party for fellow seafood lovers.
Ingredients
500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
Juice of 8 limes (250ml/9fl oz), plus extra wedges to serve
One red onion, sliced into rings
A handful pitted green olives, finely chopped
Two to three green chillies, finely chopped
Two to three tomatoes, seeded and chopped into 2cm pieces
Bunch coriander, roughly chopped
Two tbsp extra-virgin olive oil
Good pinch caster sugar
Tortilla chips, to serve
Method
1. In a large glass bowl, add the fish, lime juice and onion. The juice should completely cover the fish, so if it doesn’t, add some more. Cover the bowl with cling film and place in the fridge for an hour and a half.
2. Take the fish and onion out of the bowl – discarding the lime juice – and place in another bowl. Chuck in the olives, chilies, tomatoes, coriander and olive oil. Stir it all together carefully, then season with a good pinch of salt and sugar.
Your ceviche can be made a couple of hours before you intend to eat it and stored in the fridge. James Martin recommends serving with tortilla chips to scoop up the ceviche and wash it down with a cold beer.
