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.
Simple Ceviche
Ingredients
Ceviche
- 800 g firm white fish fillets - pin boned and cut into 1cm cubes (I like snapper or kingfish)
- 120 ml fresh lime juice (juice of approx. 3-4 limes)
- 370 ml coconut water (1½ cups)
- 4 spring onion/s - white part finely sliced
- 2 tbsp fresh coriander leaves - finely diced
- 2 tbsp fresh mint leaves - finely diced
- 1 small red chilli/s - seeds removed and finely sliced
- Sea salt and freshly ground black pepper - or to taste
Salsa
- 1 avocado/s - diced
- 1 red capsicum/s - finely diced
- 1 tbsp fresh coriander leaves - finely chopped
- ½ lime/s - juice and zest
Method
- 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.
Variations
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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