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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 mins
Cook Time 10 mins
Total Time 25 mins
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. Fresh Garlic
  • 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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