Ceviche Provencal with Socca
A South American idea with Provencal ingredients and a nice chickpea hummus to nicely finish the dish.
Servings Prep Time
6people 15minutes
Cook Time
10minutes
Servings Prep Time
6people 15minutes
Cook Time
10minutes
Ingredients
Ceviche
Hummus
Socca
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…