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Mexican Ceviche

Serves 4-6
Prep time:
Cooking time:

A fresh, vibrant and healthy dish using pristine white fish with just a touch of green chilli – the perfect warm-weather appetiser.



  • 400 grams firm white fish (I used snapper but use whatever is freshest on day)
  • ⅓ cup lime juice (about 3–4 limes)
  • juice 1 orange
  • ½ teaspoon caster sugar
  • 1 teaspoon sea salt
  • 1 small red onion, very thinly sliced
  • 2 vine tomatoes, sliced into thin wedges
  • 1 green chilli, thinly sliced
  • fresh coriander
  • sea salt and ground pepper
View the method

Trim any bloodline from the fish, then thinly slice on an angle.

Combine the lime and orange juice, sugar and salt in a medium bowl. Add the fish and red onion and turn to coat in the juice.
Set aside for 10 minutes for a light cure or leave for longer if you prefer the fish to be more “cooked”.

To serve: 

If doing individual servings, lift the fish and onions out of the marinade and place on serving plates or transfer to a large shallow dish. Spoon over a couple of tablespoons of the marinade.

Top with the tomatoes, chilli and coriander, then a good grinding of salt and pepper. Serve with tortilla chips for scooping up the ceviche.

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