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Recipe: Ceviche (Lime Marinated Fish Salad)

Ceviche is a marinated fish dish where citrus juice (usually lime) “cooks” the fish. It is a poplar dish in Southern and Central America, as well as the Pacific Islands where it is known as Kokoda and coconut milk or cream is added. I love this dish when the weather is warm, as it is refreshing, low fat and healthy. Plus I can get all the ingredients I need from the Noosa Farmers’ Market, many from my own garden!

Ceviche

Ingredients (serves 4 for lunch or as an entrée):
500g firm white boneless fish fillets, cut into 1cm dice
1 cup of freshly squeezed lime juice
1 Lebanese cucumber, finely diced
250g cherry or grape tomatoes, finely diced (look out for Eumundi sweet-bites from the Noosa Farmers’ Market)
1 small red capsicum, seeded and finely diced
1 firm but ripe avocado, finely diced
½ red onion, finely sliced
1-2 birds eye chillies, de-seeded and finely chopped
2 tablespoons chopped coriander leaves

Method:
1.    Place the fish into a glass bowl and pour over the lime juice and 1 teaspoon of sea salt. Stir to combine, and cover bowl with plastic food wrap.  Place in the refrigerator for at least 3 hours, stirring occasionally, until fish is white and gives the appearance of being cooked.

2.    When the fish is ready, drain off most of the lime juice and place in a large bowl. Add the cucumber, tomatoes, capsicum, onion, chilli and coriander and toss gently until all ingredients are combined.
3.    Serve in martini glasses or small bowls garnished with coriander leaves and wedges of lime.

P.S. Wine pairing can be a little tricky with this dish due to its high acidity, but I find a New Zealand Sauvignon Blanc works well.

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