• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Ceviche

Ceviche

Delaney Mes

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Ceviche

Photo by Michael Craig

No ratings yet

Fish has always been a favourite and I didn’t realise quite how easy it was to eat raw until I started making ceviche earlier this year. People probably think of this as a summer dish, but it’s winter when limes are at their cheapest, and it’s a lovely fresh alternative to slow braises and lots of meat, or simply as a great starter or snack.

Ingredients

350 g Trevally, or any fresh firm white fish
3 Limes
1 Orange, or tangelo
1 tsp Flaky sea salt
½ Red onion, thinly sliced
½ Red chilli, thinly sliced
1 bunch Fresh coriander, roughly chopped, plus save some for garnish
1 packet Corn chips, or tortillas, to serve

Directions

  1. Cut the fish into bite-sized chunks, and place in a bowl with the salt. Set aside.
  2. Juice the limes and tangelo, and add to the fish, being careful not to get any seeds in. Add the red onion, chilli, and coriander, and mix gently to combine.
  3. Set aside to marinate for about 20 minutes. You can leave it for up to a few hours.

More of Delaney's Father's Day recipes

  • Baked salmon with olives and capers
  • Lentil and eggplant bolognaise
Your rating?
comment

http://www.bite.co.nz/recipe/13229/Ceviche/

Collections you may like

Make ahead dinners

Make ahead dinners

Sandwiches

Sandwiches

Back to school: Winter lunches

Back to school: Winter lunches

Snacks for active days

Snacks for active days

Stories you may like

Reader recipes: Healthy makeovers

Reader recipes: Healthy makeovers

Jan Bilton's festive sides and salads

Jan Bilton's festive sides and salads

Jan Bilton
Chinese burgers

Chinese burgers

Kathy Paterson
Hitting the spot

Hitting the spot

Aaron Brunet

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • THE salted caramel cookies

    THE salted caramel cookies

  • Hot night avocado and cucumber salad

    Hot night avocado and cucumber salad

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • Eskimo lolly cake

    Eskimo lolly cake

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's romantic Valentine's menu

  • Lunchbox fillers

  • Summer vegetables

  • Barbecue inspiration

  • Summer berries

  • Stone fruit recipes

  • Jan Bilton does schnitzel 3 ways

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Spicy sustainable chowder

    Spicy sustainable chowder

  • Samoan oka

    Samoan oka

  • Trevally soft tacos

    Trevally soft tacos

  • Lightly cured trevally

    Lightly cured trevally

  • Pan fried trevally with apple vinaigrette

    Pan fried trevally with apple vinaigrette

  • Smoked trevally pikelets

    Smoked trevally pikelets

  • Raw fish salad

    Raw fish salad

  • Trevally kokoda

    Trevally kokoda

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top