Best-Ever Ceviche

Best-Ever Ceviche


39 people made this

About this recipe: White fish is cured in lime juice to create this delicious appetiser. White fish fillets and prawns are marinated in lime juice, coriander, spring onions, red onions, avocados, celery, salsa and seasonings.


Serves: 4 

  • 1 (175g) fillet firm white fish
  • 15 limes, juiced
  • 225g cooked prawns
  • 2 tablespoons chopped coriander
  • 5 spring onions, chopped
  • 1 red onion, diced
  • 2 avocados, peeled, pitted and chopped
  • 2 fresh tomatoes, chopped
  • 2 sticks celery, chopped
  • chunky salsa, to taste
  • 2 teaspoons salt
  • 1 pinch black pepper

Prep:10min  ›  Extra time:1day12hr chilling  ›  Ready in:1day12hr10min 

  1. Cut the raw fish into cubes and spread out in the bottom of a large shallow dish. Pour in enough lime juice to cover the fish; cover dish and refrigerate for 24 hours.
  2. Remove fish from the refrigerator and mix in prawns, coriander, spring onions, red onions, avocados, tomatoes and celery. Stir in salsa to taste and season with salt and pepper. Cover and refrigerate for 12 hours.

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