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Ceviche Provencal Served with Socca

This recipe by Cook’n with Class combines the flavours of the Mediterranean with South America. The fresh, citrusy ceviche is served on a layer of hummus and a touch of Nice cuisine rounds out the dish with traditional socca (chickpea flour “pancake”). The combination of flavours in Ceviche Provencal Served with Socca is perfect for a shared appetizer or as a lunch dish.

Ceviche Provencal and scocca @cooknwithclass
Ceviche Provencal with Socca
Print Recipe
A South American idea with Provencal ingredients and a nice chickpea hummus to nicely finish the dish.
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Ceviche Provencal and scocca @cooknwithclass
Ceviche Provencal with Socca
Print Recipe
A South American idea with Provencal ingredients and a nice chickpea hummus to nicely finish the dish.
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Ingredients
Ceviche
Hummus
Socca
Servings: people
Instructions
Fish
  1. Cut the fish in to thin slices and place in a bowl.
  2. Add the salt and pepper to taste.
  3. Add the juice of two lemons.
  4. Add the olive oil.
  5. Add the thinly sliced red onions.
  6. Add the preserved lemon cubes.
  7. Place bowl in the fridge and leave for 2 hours.
Preparing the Hummus
  1. In a blender add the following... chickpeas (already rinsed and drained) pepper, cumin, olive oil, lemon juice and chopped garlic.
  2. Blend until smooth.
  3. Add a spoon or two of water if needed.
  4. Taste to see if you need to add salt.
  5. Reserve in a piping bag.
Making Socca
  1. Combine the water and chickpea flour.
  2. Mix well.
  3. Add the olive oil.
  4. Add the salt.
  5. Heat a non stick pan on high heat.
  6. Add some olive oil and pour on one ladle of chickpea batter.
  7. Cook well on both sides until golden brown.
  8. Add more oil if need be to the pan.
  9. Remove pancake(s) and season with freshly ground black pepper.
  10. Reserve in a hot oven until you're ready to serve them.
Serving the Fish
  1. Remove the fish from the fridge.
  2. Drain the juice from the bowl.
  3. Add the remaining juice from the reserved lemon.
  4. Sprinkle with the chopped basil, chopped olives and sliced scallions / chives.
  5. On a large plate, make a ring of hummus with the piping bag.
  6. Add the Ceviche in the middle.
  7. Decorate with more chives.
  8. Serve this dish cold with the Socca.
Recipe Notes

Socca is also a specialty of southeastern French cuisine, particularly in and around the city of Nice, and is the same as farinata. It may be baked on a tinned copper plate more than a meter in diameter. Read more...

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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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