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500g very fresh fish fillets, finely diced

2 Limes, juiced, and the zest of 1

¼ medium Red Onion, thinly sliced

½ Red Capsicum, seeded and diced

3 Tbsp Coriander leaves, chopped

½ Mango (optional), thinly sliced

2 ½ tsp flaky Sea Salt

1 ripe Avocado (optional)

The ceviche will keep for a day or two in the fridge if needed – in fact, it's better the longer it's marinated. Great as an entree with tortilla chips, or served as a main on top of rice as a twist on a poke bowl.

  1. Slice the fresh fish into 1cm cubes. Place the fish in a large bowl and add the zest of one lime, and the juice of two. Gently mix the lime juice & zest through the fish. 
  2. Add the remaining ingredients to the fish, apart from the avocado, and gently mix through.
  3. Lastly, cut the avocado in half, remove the stone and scoop the flesh from the skin. Cut each half of the avocado into small cubes. Gently fold through the fish mix.
  4. Cover the ceviche mix and place in the fridge for 30- 45 mins, to allow the acid from the lime to cure the fish as it marinates.
  5. When the ceviche is done marinating, serve as you like and enjoy.

Recipe by Harbour Fish/The Macpherson Diaries