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Simple Ceviche

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.  
Prep Time15 mins
Total Time4 hrs
Course: Appetizer, Main Course
Servings: 4



  • 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 ( 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


  • 1 avocado/s - diced
  • 1 red capsicum/s - finely diced
  • 1 tbsp fresh coriander leaves - finely chopped
  • ½ lime/s - juice and zest


  • 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.