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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 firm white fish filleted and skin removed
  • 3 T fresh lime juice
  • 1-2 T Finely chopped coriander / cilantro
  • 3 - 4 T finely chopped pickled red onion see cooks notes
  • 6 T finely chopped Israeli cucumbers
  • 2 T finely chopped pickled jalapeno chilli
  • 1 large roma tomato de-seeded and finely chopped
  • sea salt flakes to season a good few pinches
  • 1/2 avocado chopped up for the topping
  • additional coriander to 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.