Ceviche Salad

Ceviche_saladThis no-cook method of preparing fish is a great dish to impress! The trick is to buy the best quality and freshest fish that you can, so that it cuts smoothly and easily, allowing you to make it as thin as possible. I use kingfish for this recipe, but you can use any firm, white fish – such as sea bass, or cod – or tuna instead.

Serves 2

Prep Time: 25 minutes

Wheat Free, Gluten Free, Dairy free

You will need:

  • 200g kingfish fillets, skinned and boned (if you cannot get kingfish – use tuna)
  • 2 limes, juiced
  • 1 red chilli, de-seeded and finely chopped
  • 2 tablespoons coriander, finely chopped
  • 1 avocado, peeled, stone removed, and chopped into small dice
  • 2 plum tomatoes, de-seeded and diced
  • 1 spring onion, finely sliced
  • 1 tablespoon olive oil



  • Slice the fish into very thin – almost see-through – slices
  • In a small bowl, mix the lime juice, chilli and coriander
  • Place the fish in a wide glass or earthenware dish, keeping the layers as few as possible, and spoon over the lime juice mix, ensuring that every piece of fish is covered.  Cover the dish with a towel and put to one side for 10 minutes
  • Meanwhile, place the avocado, the tomato and the spring onions in a salad bowl, add the olive oil, and toss


To Serve:

  • Freshly ground black pepper
  • Warmed flat breads / corn tortillas
  • Divide the salad between the serving plates, and gently place equal amounts of the fish on top.  Spoon the lime dressing over the salad. Season with black pepper and serve immediately, with the warmed bread on the side


 Jennifer’s Tip:

Instead of lime, you can use a mix of lime and lemon juices, or just pure lemon juice


For more delicious recipes like this, both my recipe books are available from Amazon