+ Well Nourished | Simple Ceviche

Simple Ceviche


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


  1. Toss the fish, lime juice, coconut water, spring onions, herbs and chilli in a small bowl.
  2. Cover and chill in the fridge for 4 hours (the lime juice will ‘cook’ the fish – you will see it go opaque).
  3. Garnish with herbs or micro herbs and serve with good quality corn chips and  avocado salsa.

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Ceviche 2

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