Ceviche Provencal Served with Socca
Let’s Eat the World · Provencal Recipes · Starter Course · TasteThis 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 with Socca
A South American idea with Provencal ingredients and a nice chickpea hummus to nicely finish the dish.
Ingredients
Ceviche
- 500 gr / 17.6 oz Rockfish or Scorpion Fish filleted (No skin or bones)
- 150 gr / 5.3 oz red onion sliced very thin
- 3 lemons fresh lemon juice
- 20 leaves fresh basil
- 2-3 sprigs fresh thyme
- 75 gr / 2.6 oz preserved lemon cubes
- 100 gr / 3.5 oz black olives pitted
- 50 gr / 1.8 oz chives or scallions
Hummus
- 250 gr / 8.8 oz chickpeas cooked, from a jar, rinsed with water and drained
- 57 gr / 2 oz. olive oil
- 20 gr / 0.7 oz. garlic fresh
- 1 lemon fresh lemon juice
- 1-2 tsp ground cumin to taste
- salt and pepper to taste
Socca
- 250 gr / 8.8 oz chickpea flour
- 8 tbsp olive oil
- 1 Litre ~ 4 1/4 cups water
- 2 pinches Salt
Instructions
Fish
- Cut the fish in to thin slices and place in a bowl.
- Add the salt and pepper to taste.
- Add the juice of two lemons.
- Add the olive oil.
- Add the thinly sliced red onions.
- Add the preserved lemon cubes.
- Place bowl in the fridge and leave for 2 hours.
Preparing the Hummus
- In a blender add the following... chickpeas (already rinsed and drained) pepper, cumin, olive oil, lemon juice and chopped garlic.
- Blend until smooth.
- Add a spoon or two of water if needed.
- Taste to see if you need to add salt.
- Reserve in a piping bag.
Making Socca
- Combine the water and chickpea flour.
- Mix well.
- Add the olive oil.
- Add the salt.
- Heat a non stick pan on high heat.
- Add some olive oil and pour on one ladle of chickpea batter.
- Cook well on both sides until golden brown.
- Add more oil if need be to the pan.
- Remove pancake(s) and season with freshly ground black pepper.
- Reserve in a hot oven until you're ready to serve them.
Serving the Fish
- Remove the fish from the fridge.
- Drain the juice from the bowl.
- Add the remaining juice from the reserved lemon.
- Sprinkle with the chopped basil, chopped olives and sliced scallions / chives.
- On a large plate, make a ring of hummus with the piping bag.
- Add the Ceviche in the middle.
- Decorate with more chives.
- Serve this dish cold with the Socca.
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...
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Books Patricia Sands Love in Provence SeriesRelated Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment