A beautifully fresh, no cook recipe that is perfect in summer. don’t be scared by the amount of salt, it is necessary and you won’t taste it when the dish is ready!
There comes a point in everyone’s life when they need to try ceviche. Why? Because it’s fresh, zingy, gorgeous, delicious that’s why!
It’s one of the easiest fish dishes you are ever going to make and weirdly it’s one of the dishes that people are impressed by when you do make it. It has an air of difficulty about it which is really not the case at all.
I love this as a summer dish when we are having people over and are eating outdoors. It’s definitely more of a summer dish than a winter dish as you serve it chilled.
I am going to ask you to source your fish ethically, this is very easy to do, you simply ask your fish monger if the fish is ethically sourced and choose the one that is. Easy huh?? So, for this dish you want to choose a fish that is ethically sourced, firm (Definitely not flaky), and meaty in texture.
In New Zealand I use ‘Trevally’, it’s a wonderfully firm, versatile fish that I use in a lot of my pescatarian cooking, because it doesn’t fall apart when cooked. It also has a wonderful taste and it is cost effective and most importantly a more sustainable option.
Serve this dish with crisp whole lettuce leaves or some tortilla chips.
- 5 large fillets of firm fish cut into 2cm cubes (I use trevally fish)
- 1½ Tbsp salt
- ½ cup lime juice
- 1 large bunch fresh coriander, chopped
- 1 red bell pepper, finely diced
- 1 red chilli, finely diced
- 2 spring onions, finely diced
- Put all of the ingredients into a non reactive bowl and mix thoroughly. Ensure that the fish is covered by the lime juice and pop in the fridge.
- After 10 minutes in the fridge mix it up again so that all pieces of fish are covered by the juice.
- Leave in fridge for at least 20 mins before serving (I like to leave it for an hour).
- Just before serving, drain off any liquid from the fish and serve topped with fresh coriander and freshly sliced chilli (if you like it hot).