I like to keep things as simple as possible in the kitchen, but always without compromising taste and nourishment. Ceviche was a dish I became very familiar with when travelling the coastal parts of South America many moons ago. I fell in love with it then and it’s become a firm favourite with my family since (this is one of a very few ways my fish fussy daughter will eat fish).
I generally make it for special occasions, but it’s so simple, I often ask myself why I don’t make it more often. I think this is a fabulous seafood starter for a hot Christmas day. Anything that doesn’t involve having the oven on any longer than need-be right?
700-800g skinless super fresh fish, pin boned and cut into 1cm cubes (I like snapper or kingfish)
120ml (½ cup) fresh lime juice (juice of approx. 3-4 limes)
370ml (1½ cups) coconut water
4 spring onions, finely sliced
2 tablespoons each of finely chopped coriander leaves and mint leaves (plus extra for garnish)
1-2 small red chilli, seeds removed and finely sliced
Good pinch of sea salt
1 ripe avocado, diced
1 small red capsicum, finely diced
1 tablespoon coriander, finely chopped
Juice and zest of half a lime
All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be. But you can help me to build a healthier world, please Share this post with a friend.