Let’s Eat the World Provencal Recipes Starter Course Taste

Ceviche Provencal Served with Socca

Name: Ceviche Provencal with Socca
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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); 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); 250 gr / 8.8 oz chickpea flour; 8 tbsp olive oil; 1 Litre ~ 4 1/4 cups water; 2 pinches Salt

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.

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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...

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

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Ceviche Provencal Served with Socca