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?
Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.
A delicious starter or main meal, my Ceviche is easy to make, super nourishing and and a perfect dish for the warmer months as the fish cooks in the lime juice.
- 700-800 g skinless super fresh fish, pin boned and cut into 1cm cubes (I like snapper or kingfish)
- 120 ml (½ cup) fresh lime juice (juice of approx. 3-4 limes)
- 370 ml (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 sea salt
- 1 ripe avocado, diced
- 1 small red capsicum, finely diced
- 1 tablespoon coriander, finely chopped
- Juice and zest of half a lime
- Toss the fish, lime juice, coconut water, spring onions, herbs and chilli in a small bowl.
- Cover and chill in the fridge for 4 hours (the lime juice will 'cook' the fish - you will see it go opaque).
- Garnish with herbs or micro herbs and serve with good quality corn chips and avocado salsa.
Simply omit the spring onion.
I'd love to hear how you like this delicious dish. Post a comment below.