Let’s Eat the World Provencal Recipes Starter Course Taste

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 with Socca

A South American idea with Provencal ingredients and a nice chickpea hummus to nicely finish the dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Lunch Dish, Starter Course

Cuisine French, Provencal

Servings people

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!

Please share this with friends and family.

Tags:Ceviche,Chickpea Flour,Chickpeas,Farinata,Fish,Socca

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 Information

Affiliate 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.

Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

Ceviche Provencal Served with Socca