Embarking on a culinary adventure, you’ll learn how to transform a raw monkfish into a vibrant ceviche. This dish allows the citrusy tang of lime juice to do the cooking.

Flavor Explosion: Monkfish Ceviche - Fresh and Zesty (Day 28)

With a carefully aged monkfish in hand (or fresh monkfish), you’ll be guided through the process of creating perfectly sized, thin slices. This ensures each bite is saturated with flavor.

The freshness and quality of the monkfish are paramount. They highlight the importance of preparing your seafood correctly for this type of dish.

As you progress, you’ll discover the intricacies of preparing a complementary vegetable salad that pairs exquisitely with the delicate, lime-cooked monkfish.

You’ll expertly handle chili, onion, parsley, avocado, and tomatoes. Then, you’ll employ techniques to enhance their natural appeal and taste.

The combination of cutting styles and seasoning will play a crucial role in achieving the perfect balance of textures and flavors that ceviche is celebrated for.


Preparing the Monkfish

Slicing the Fish

You’ll need 1/2 pound of monkfish. I like to use aged monkfish, but fresh is fine too.

To begin with your monkfish, cleanliness is key. Start by ensuring it is free of veins and sinew. Now, focus on cutting the monkfish into bite-sized pieces.

Aim for slices that are between 0.5 cm to 1 cm in thickness. Place the thin, evenly sliced pieces into a sealable container. A plastic bag can act as an alternative if needed.

Marinating in Lime Juice

With your monkfish sliced:

1.Cut fresh limes and squeeze them to cover the monkfish slices in juice.
2.Ensure the fish is completely saturated.
3.The acid from the lime will “cook” the fish, turning it opaque.
4.This process should take about 40 minutes.
5.Chill in the refrigerator or place outside if the weather is cold enough.

Note: The marinating stage is crucial for achieving the right texture and flavor, so make sure not to rush it.

During this time, as the monkfish transforms within the citrus bath towards its cooked state, you may prepare additional components for the dish, such as chopping vegetables or composing a salad.

Remember, every ingredient counts to create a harmonious dish that’s as delightful to the palate as it is to the eye.

Preparing the Vegetables

Making the Salad Base

We’re going to cut up most of the ingredients while the monkfish is “cooking.”


  • Chili: One large chili, sliced into half-moons (remove seeds for less heat)
  • Onion: Half an onion, sliced into similar thin half-moons
  • Tomatoes: Three tomatoes, peeled and de-seeded, then cut into thin slices
  • Parsley: A tablespoon, chopped (keep some leaves aside for garnish)

Additional Ingredients:

  • Avocado: One avocado, cut into thin slices
  • Olive Oil: Roughly a tablespoon
  • Salt: To taste (approximately a teaspoon)

Blanching Tomatoes

Step 1: Score an ‘X’ on the top of each tomato.
Step 2: Bring water to a simmer and prepare a bowl of ice water.
Step 3: Submerge tomatoes in the simmering water for about a minute until the skins start to peel.
Step 4: Transfer them immediately into the ice water.
Step 5: Peel off the skin, cut the tomatoes in half, and squeeze out the seeds.

Assembling the Salad

After the monkfish has been soaked in lime juice, becoming opaque, combine it in a bowl with other ingredients, excluding avocados and some coriander reserved for garnish.

Introduce a tablespoon of olive oil and salt to taste, gently mixing to integrate all elements.

Final Touches and Seasoning

Finally, layer the salad on a plate and add thick slices of avocado.

Garnish with the remaining coriander leaves for aesthetic appeal and additional freshness to the dish. Adjust with a final sprinkle of salt if needed before serving.


Begin by arranging the monkfish into bite-sized pieces on the serving dish. Make sure to gently mix the fish with the other ingredients first. Then, exclude the avocado and coriander garnish.

Drizzle with a tablespoon of olive oil and a sprinkling of salt. Adjust the quantity to suit your taste.

Next, you’ll be adding the avocado slices. With your spoon, ensure you get those large pieces that have been set aside. Then, distribute them evenly amongst the monkfish mixture.

As a final touch, use the reserved coriander leaves to garnish the plate. This will not only add a pop of color but also contribute a fresh flavor to the ensemble.

Remember, the key to an excellent presentation is in the intentionality of placing each component. Take your time to lay out the slices and garnish, so your dish is not only flavorful but visually appealing as well.

Yield: 2 portions

Monkfish Ceviche Recipe

Monkfish Ceviche Recipe

Dive into the refreshing flavors of this vibrant monkfish ceviche. With the citrusy tang of lime juice "cooking" the fish to perfection, this dish is a delightful balance of textures and flavors. Paired with a colorful vegetable salad and creamy avocado slices, it's a feast for both the eyes and the palate.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1/2 pound monkfish fillet, thinly sliced
  • 3 fresh limes (enough to cover the monkfish slices)
  • 1 large chili, sliced into half-moons (seeds removed for less heat)
  • 1/2 onion, thinly sliced into half-moons
  • 3 tomatoes, peeled, deseeded, and thinly sliced
  • 1 tablespoon chopped parsley (plus extra for garnish)
  • 1 avocado, thinly sliced
  • 1 tablespoon olive oil
  • Salt, to taste


Slicing the Monkfish:

  1. Ensure the monkfish is clean and free of veins and sinew.
  2. Slice the monkfish into bite-sized pieces, about 0.5 cm to 1 cm thick.
  3. Place the slices in a sealable container or plastic bag.

Marinating in Lime Juice:

  1. Squeeze fresh lime juice over the monkfish slices, ensuring they are completely covered.
  2. Let the fish marinate in the lime juice for about 40 minutes until opaque.
  3. Chill in the refrigerator or place outside if the weather is cold.

Making the Salad:

  1. Slice the chili, onion, and tomatoes into thin half-moons.
  2. Chop the parsley, reserving some leaves for garnish.

Blanching Tomatoes:

  1. Score an 'X' on the top of each tomato.
  2. Submerge the tomatoes in simmering water for about a minute until the skins start to peel.
  3. Transfer the tomatoes to a bowl of ice water, then peel off the skin, halve, and deseed them.

Assembling the Salad:

  1. In a bowl, combine the marinated monkfish with sliced chili, onion, tomatoes, and chopped parsley.
  2. Add olive oil and salt to taste, gently mixing to combine all ingredients.
  3. Layer the salad on a plate and add thick slices of avocado.
  4. Garnish with reserved parsley leaves for freshness and aesthetic appeal.
  5. Adjust seasoning with a final sprinkle of salt if needed.


  1. Arrange the monkfish and vegetable salad mixture on a serving dish.
  2. Drizzle with olive oil and sprinkle with salt to taste.
  3. Add avocado slices evenly among the mixture.
  4. Garnish with reserved parsley leaves for a finishing touch.


Enjoy the vibrant flavors and textures of this monkfish ceviche, perfect for a refreshing appetizer or light meal!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 802Total Fat: 49gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 128mgSodium: 1346mgCarbohydrates: 43gFiber: 13gSugar: 11gProtein: 55g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Torstein Rottingen
Skip to Recipe


Join the newsletter and I'll send you 5 of my favorite monkfish recipes as a welcome gift! 🎁

You have Successfully Subscribed!

Pin It on Pinterest