Summer Ceviche Salad
Ceviche is a hugely popular dish in South America. The basic ingredient is raw fish marinated in the juice of an acidic fruit (usually lime). The citric acid in the juice changes the texture of the fish, without changing its ‘raw’ taste. Traditionally Incas preserved their fish with fruit juice, salt and chilli peppers – and later the Spanish introduced limes into the dish.
White fish is a rich source of protein and omega-3, which are both essential for good health. Protein is an integral component of bodily cells, it also keeps the immune system functioning, maintains healthy skin, hair and nails and helps the body to produce enzymes. Omega-3 found in fish has many important functions also, including reducing inflammation, blood thinning, and promoting healthy cell membranes. Its also lowers cholesterol and triglycerides, and helps to prevent cancer growth.
This salad is tasty, fresh and perfect as a light meal.
- 500g white fish fillets (fish needs to be fresh and clean)
- ½ cup of freshly squeezed lime juice
- ¼ cup coconut cream
- 1 tsp. of coconut palm sugar
- 1 red capsicum, finely sliced
- 4 spring onions, thinly sliced
- 1 red chilli, seeded and finely chopped
- 2 tomatoes, diced
- 2 avocados, diced
- 1 bunch of coriander, roughly chopped
Slice the fish fillets into bite size pieces, place in a glass bowl and pour over lime juice. Turn them over so that the fish fillets are completely coated in the juice. Cover the fish and leave to marinate and ‘cook’ in the fridge for 2-4 hours. Drain the fish and add all of the remaining ingredients – toss and serve. This recipe serves 4.
You can garnish this dish with red onion, corn, sweet potato, or cilantro
You can also swap lime juice for grapefruit or lemon juice