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.
Servings: 4
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
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.