• Seanosaurus

Mexican Ceviche

This explosion of Mexican flavour will not disappoint! Awesome for the gut and wonderful brain food.

Serves 4


300g white fish fillets

8 prawn cutlets, shells removed

¼ red onion, very finely chopped or minced

¼ cup lime juice, plus 1 tbsp extra to serve

5 tbsp extra virgin olive oil

1 tsp jalapeño Tabasco

1 tsp Murray River salt

1 tsp Mexican seasoning

1 ripe avocado

1 cup thinly sliced cabbage

¼ cup freshly chopped coriander

8 lettuce leaves, to serve

4 cherry tomatoes, quartered, to garnish


Cut fish in bite-sized pieces and place in a glass or plastic bowl with prawn cutlets and onion. Add ¼ cup lime juice, 3 tbsp of the oil, Tabasco, salt and seasoning. Stir to combine, cover and marinate in the refrigerator for 1 hour.

Just prior to serving, in a separate bowl smash avocado and remaining oil with the back of a fork. Add cabbage and coriander and mix together. Season with salt and pepper to taste.

Divide the ceviche between the lettuce leaves and garnish with cherry tomatoes and a sprinkle lime juice.

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