Ceviche (Seafood Salad)

By Carl Koppenhagen

Recipe for Ceviche, a Mexican seafood salad, on MiNDFOOD.

Serves 4

500g red snapper (or john dory) fillets, sliced into 1cm-wide strips

salt, to season

½ cup freshly squeezed lime juice

½ medium red onion, very finely diced

2 red serrano chillies (seeds intact), finely chopped

2 firm but ripe tomatoes, finely chopped

⅔ cup pitted green olives, torn apart

½ cup coriander, finely chopped

½ cup flat-leaf parsley, finely chopped

⅔ cup extra-virgin olive oil

½ cup pimento, finely chopped

2 tbsp Worcestershire sauce

2 tbsp caster sugar

1 tbsp dried oregano

salt, to taste (extra)

¼ cup coriander leaves (extra), to serve

lime wedges, to serve

8 x 10cm corn tortillas, grilled or barbecued, to serve

1 Put fish in a Pyrex or other non-reactive dish. Season with salt and lime juice. Leave for 15 minutes. Rinse fish briefly in cold water and drain well. Return fish to dish.

2 To make marinade, combine onion, chilli, tomato, olives, coriander, parsley, oil, pimento, Worcestershire sauce, 
sugar, oregano and salt (extra) and mix well with the fish. Cover and refrigerate for 1 day.

3 Serve ceviche in glass dishes with coriander (extra), lime wedges and tortillas on the side.

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