Full Recipe



After the humidity of the last couple of days I didn’t feel like cooking in the usual way and heating up my kitchen. Instead I decided make a ceviche where fresh fish is ‘cooked’ in citrus juice. There are many different versions of ceviche which has its origins in Latin America. The essential ingredients are the citrus juice, most often lime juice, and chilli (I like a combination of lime, lemon and orange juice). After that other seasonings are added. I used snapper but any white fish is just as good. Thicker fillets are easier to cut into cubes. 



2-3 fillets of fresh fish, cut into cubes

Juice of 1 orange

Juice of 3 limes

Juice of 1 lemon

1 tsp salt

½ tsp sugar

½ – 1 green or red chilli (add as much or as little as suits your taste)   ½ small red onion, finely chopped and soaked in iced water for 10 minutes (this cuts the sharpness of the onion so it doesn’t overwhelm the fish)

1 medium tomato, deseeded and chopped into cubes (Jason’s low acid Oxheart tomatoes are perfect)

½ mango cut into cubes

1 tsp finely grated fresh ginger

Handful of chopped coriander


Place the fish in a bowl and add the juices – enough to cover. Also add the salt and sugar. Marinate for 45-60 minutes. You can tell the fish is ‘cooked’ when it’s white.

Drain off most of the juice.


Gently mix in the rest of the ingredients and taste. Adjust seasonings.


Serve with baked corn tortillas – heat the oven to 200°C. Brush both sides of a few tortillas with oil and sprinkle with salt. Leave them whole or cut into triangles.

Place them on a baking tray lined with baking paper. Bake for 8-10 minutes until crispy and golden.