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 my simple ceviche has 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?
Health benefits
Ceviche is not just a delicious raw fish dish; it’s also packed with health benefits! The fish provides high-quality protein and omega-3 fatty acids, which are great for heart health. Lime juice is loaded with vitamin C, and the addition of fresh herbs adds antioxidants and anti-inflammatory properties. Paired with avocado, which is full of healthy fats, this dish supports a balanced and nutritious diet.
Ingredients
For this ceviche, you’ll need firm white fish fillets like snapper, mahi-mahi kingfish, fresh lime juice, and coconut water to create a refreshing marinade. Add finely sliced spring onions, fresh coriander (cilantro), mint, and red chilli for a burst of flavour. Don’t forget the salsa, made with diced avocado, red capsicum, and lime juice, which adds a creamy and colourful touch!
How to make simple ceviche
Start by tossing your fish cubes in a bowl with half cup lime juice, coconut water, and all the herbs and chilli in a large bowl. Cover the bowl and let it chill in the fridge for about four hours, allowing the fish to marinate until it turns opaque. Once ready, serve the ceviche garnished with micro herbs and enjoy it with the avocado salsa and some crispy corn chips for a delightful crunch!
Serving suggestions and how to store
This easy ceviche recipe is best served chilled and enjoyed fresh. Pair it with good-quality corn chips (tortilla chips) or tostadas for a delicious appetiser or snack. If you have leftovers, store them in an airtight container in the fridge for up to a day, but keep in mind that the fish may become more “cooked” in the lime juice over time, so it’s best to eat it soon after preparation.
Vary this simple ceviche to suit your needs
Feel free to customise this ceviche to suit your taste! If you prefer a milder flavour, you can omit the chilli. For a twist, add diced mango or pineapple for a sweet touch. For onion-free, omit the spring onion. You can also use lemon juice to cure the fresh fish but I prefer lime juice personally.
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.
For more healthy, easy, delicious recipe click HERE.
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 - 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.
Serve
- Serve with good quality corn chips or tortilla 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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