Simple Ceviche
Servings: 4
This Simple Ceviche is a refreshing dish that perfectly captures the vibrant flavours of summer! With tender pieces of fish “cooked” in zesty lime juice and complemented by the sweetness of coconut water, this ceviche is both light and satisfying. It's ideal for warm days, backyard gatherings, or a quick and healthy meal that feels a bit fancy without much effort.
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
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.
Serve
- Serve with good quality corn chips or tortilla chips and avocado salsa.