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Ceviche
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Ceviche

A bright and flavour packed ceviche recipe inspired by Mexican flavours

Prep Time
15 mins
Total Time
15 mins
Servings: 2 - 4 servings as a snack or starter
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 400 g white fish filleted and skin removed, firm
  • 3 T lime juice fresh
  • 1-2 T Coriander finely chopped, or cilantro
  • 3 - 4 T red onion see cooks notes, finely chopped, pickled
  • 6 T cucumber finely chopped, Israeli variety
  • 2 T jalapeno chili finely chopped, pickled
  • 1 Roma tomato de-seeded and finely chopped, large
  • sea salt flakes a good few pinches, to season
  • 1/2 avocado chopped for topping
  • Coriander additional, for garnish
  • corn chips to serve

Instructions

    Cup of Yum
  1. Cut the fish into smallish pieces and place in a bowl.
  2. Stir in the lime juice and then add all the other ingredients, mixing and tasting as you go.
  3. Dish up in serving bowls, top with chopped avo and fresh coriander / cilantr leaves and serve with corn chips.

Notes

  • The longer you keep ceviche after it has been made the more the fish proteins will 'cook' in the dressing. The flavour will develop.