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
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Toss the fish, lime juice, coconut water, spring onions, herbs and chilli in a small bowl.
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Cover and chill in the fridge for 4 hours (the lime juice will 'cook' the fish - you will see it go opaque).
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Garnish with herbs or micro herbs and serve with good quality corn chips and avocado salsa.
Onion-free
Simply omit the spring onion.
I'd love to hear how you like this delicious dish. Post a comment below.
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