Ceviche is the ultimate summertime food! It’s light, fresh, healthy, and takes less than 30 minutes to prepare. Plus there’s a festive quality to it when paired with nacho chips that just begs for a margarita or two. But that’s up to you 😉
Any firm white flesh fish is perfect for a ceviche. Just make sure it’s sustainably sourced! We got some beautiful Angel Fish from Ocean Jewels in Woodstock. Yellow Tail would be delicious too.
Angel Fish Ceviche
Yield 4 - 8
Whether a quick weekday dinner, or lazy weekend snack, this ceviche is a treat. Just as good a main as it is a starter too!
- 800g angel fish cut into small cubes
- 2 spring onions chopped
- 1 red pepper finely diced
- 2 - 4 pickled jalapenos chopped
- Handful fresh coriander leaves chopped
- Zest of 1 lemon or lime
- 1 Tbs olive oil
- Juice of 1 lemon or lime, plus extra to serve
- Salt and pepper
- Corn chips to serve.
1. Place fish, onions, red pepper, jalapenos, coriander, and zest in a bowl.
2. Drizzle with olive oil and squeeze over lemon/lime juice.
3. Toss gently to coat and set aside for 5 - 10 minutes until fish turns from translucent to opaque.
4. Taste, season liberally, and add more lemon juice if required.
5. Serve with corn chips and extra lemon wedges.
I love Santa Anna's corn chips because they're local, organic, and GMO free!
Courses Starter or Main
Cuisine South American