Make Princess Kate’s fave dish in just 20 mins (Image: Getty)
Ever wondered what royals make for lunch? has shared one of her go-to meals and it’s a surprisingly easy dish to recreate at home.
The Princess of Wales has previously spoken of her love for ceviche – a South American dish, particularly popular in Peru, consisting of fish or shellfish and citrus flavouring.
The reported that Kate “has developed a fondness of the popular Latin American dish”.
There are different ways to make the dish but thankfully it only takes about 20 minutes to make and only requires two simple steps to make.
also has an easy that serves six people as a starter so is the perfect addition to any dinner party for fellow seafood lovers.
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You can make the dish with ingredients most likely already in your fridge, you’ll just need to purchase the seafood of your choice to complete the number.
The way you serve it is also up to you, but many prefer to serve it with tortilla chips which also make it easier to scoop up. For a healthier version you could add lettuce leaves or simply let people eat the protein by itself.
For choice of fish, you have white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced.
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A halibut ceviche served with fresh vegetables (Image: Getty)
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.