Zesty lime ceviche

October 26, 2012 (Last Updated: January 11, 2019)
Zesty lime ceviche recipe

Zesty lime ceviche is fresh, tangy and delicious. The fresh dressing together with the pickled radish and red onions add a burst of colour on the plate. We added a local twist with the addition of green Kumato tomatoes – a South African green tomato that adds a touch of sweetness to the dish.

Print Recipe

Zesty lime ceviche

Ingredients

  • 400g yellowtail fillet, skinned

  • Pickle

  • 7 radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • juice of 1 lime
  • 2,5ml (½ tsp) Maldon salt

  • Lime dressing

  • juice of 2 limes
  • salt and freshly ground black pepper, to taste
  • 2,5ml (½ tsp) dried red chilli flakes
  • 2 Kumato tomatoes, sliced
  • fresh coriander, to serve

Instructions

1

Thinly slice the fish and place in a single layer on a plate. Cover with plastic wrap and refrigerate until needed.

2

For the pickle, combine the radishes, red onion, lime juice and salt. Cover and refrigerate for 1 hour.

3

For the lime dressing, combine all of the ingredients in a bowl and pour over the fish 3 – 5 minutes before serving. (Do not pour over the fish until needed as the acid in the lime will ‘cook’ the fish.)

4

To plate, place the sliced Kumato tomatoes in a single layer on a serving plate, followed by a thin layer of fish. Top with some of the radish and red onion pickle. Serve with lots of fresh coriander.

Notes

To drink: Toast the limey, zesty flavours of this dish with a bright Sauvignon Blanc with racy acid.

 

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October 26, 2012 (Last Updated: January 11, 2019) By
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