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Ceviche
Perfect for tapas, an appetiser or a light lunch, ceviche is a South American way of curing raw fish to make a flavour-popping mouthful.

400g Firm fleshed, very fresh high quality fish eg kingfish, tuna, sea bass or other fish suitable for raw eating
1/4 red onion , very finely sliced or chopped
2 tsp finely chopped fresh chilli– add more or less for your spiciness preference
8 cherry tomatoes , halved or a large tomato, seeds removed and flesh chopped
1/4 tsp black pepper
1/3 cup fresh lime(or lemon) juice
1/4 tsp salt
1 avocado , ripe, cut into 1.25cm cubes
1/4 cup coriander leaves , roughly chopped
2 tbsp extra virgin olive oil
You can serve the ceviche in a bowl with bread to scoop it on to, or ,as I did in the image, in lettuce cups.
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