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 Time15mins
Total Time4hrs
Course: Appetizer, Main Course
Servings: 4
Ingredients
Ceviche
800gfirm white fish fillets- pin boned and cut into 1cm cubes (I like snapper or kingfish)
120mlfresh lime juice(juice of approx. 3-4 limes)
370mlcoconut water(1½ cups)
4spring onion/s- white part finely sliced
2tbspfresh coriander leaves- finely diced
2tbspfresh mint leaves- finely diced
1smallred chilli/s- seeds removed and finely sliced
Sea salt and freshly ground black pepper- or to taste
Salsa
1avocado/s- diced
1red capsicum/s- finely diced
1tbspfresh coriander leaves- finely chopped
½lime/s- juice and zest
Instructions
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.
Notes
Onion-free
Simply omit the spring onion.
I'd love to hear how you like this delicious dish. Post a comment below.