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
Red Wine Poached Saumonette (Spiny Dogfish)
December 5, 2018
There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.…
Roasted Red Beet Hummus a Vegan Recipe
June 21, 2021
Hummus is a classic dish that originated in the Mediterranean and Middle Eastern regions of the world as early as the 13th century. Typically made from chickpeas, it’s a flavourful paste that can be enjoyed on its own, with crackers, veggies, or used as a spread for fresh bread or sandwiches. We made this hummus …
Make Chickpea and Fennel Salad for a Perfect Summer Side
July 14, 2023
For me, cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do, and I have been coming up with ways to use up all the extra harvest. My latest creation is a Chickpea and Fennel Salad simple summer creation that goes great …
Swordfish with Tomato Caper Butter Sauce
February 24, 2016
Contributor blog post by Michel: I am going off topic this evening and share a fabulous recipe with you. As some of you know, it has been exactly one year since we closed our beloved Bistro des Copains in West Sonoma County, California. It was a labor of love for almost 9 years, not much …
No Comment