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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 scocca @cooknwithclass

Ceviche Provencal with Socca

A South American idea with Provencal ingredients and a nice chickpea hummus to nicely finish the dish.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch Dish, Starter Course
Cuisine French, Provencal
Servings 6 people



  • 500 gr / 17.6 oz Rockfish or Scorpion Fish filleted (No skin or bones)
  • 150 gr / 5.3 oz Red onion slices 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


  • 250 gr / 8.8 oz Cooked Chickpeas 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


  • 250 gr / 8.8 oz Chickpea flour
  • 8 tbsp olive oil
  • 1 Litre ~ 4 1/4 cups Water
  • 2 pinches Salt



  • 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.


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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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 the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

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