There are many different versions of raw fish salad — ceviche from South America, oka i‘a from Samoa, or even poke from Hawaii — where the fish cooks in its marinating juices. So light and refreshing, it’s perfect for a summer lunch or supper. Make sure you use the freshest fish you can find. You can use this recipe as a base for fish tacos, too — just add a spoonful of ceviche to a fresh tortilla with some sliced avocado, shredded red cabbage and a dollop of natural yoghurt — delicious!
Makes: 4 serves
Takes: 10 minutes to prep + marinating time
Paleo | Dairy-free | Gluten-free
1⁄2 small red onion (or banana shallot), finely diced
250g skinless, boneless firm white fish fillets, cut into 1cm cubes
1⁄2 teaspoon salt
zest and juice of 1⁄2 orange
1 large fresh red chilli,
finely sliced freshly ground black pepper
1 tomato, deseeded and finely diced
1⁄4 cucumber, deseeded and finely diced
small handful fresh coriander leaves, roughly chopped
Method: Cover the diced onion or shallot in ice-cold water and soak for 5 minutes, then drain well. Rub the fish cubes gently with the salt. Place in a bowl and add the juice of 4 limes and the zest of 1 lime, the orange zest and juice, and the chilli and leave to marinate for 10 minutes. Taste and add pepper and more salt if necessary. Stir through the tomato, cucumber and coriander. Serve immediately. With a cold beer!