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Market Fresh Ceviche

We visited our good friends at Queens Harvest in the Queen Victoria Market to put together a delicious ceviche to make for your next dinner party. It’s simple, fresh, citrus-sy and sweet with a little kick. Finished off – of course – with our Chilli & Lemon Agrumato because there’s no such thing as too much olive oil.

Ceviche

Ingredients

  • 4x fillets white fish, diced (we used Snapper)

  • 2x cucumbers

  • 1x vine cherry roma tomatoes

  • Juice of 2x lemons

  • Juice of 1x lime

  • 1/4 red onion

  • 1x red chilli

  • 1x jalapeño

  • 1x bunch coriander (plus more to serve)

  • Generous drizzle of Chilli Agrumato

  • Generous drizzle of Lemon Agrumato

  • Corn chips to serve

Method

1. Roughly slice your fish into small dices and place in a bowl.
2. Finely chop chilli, jalepeno and red onion. Place into the bowl with your diced fish
3. Juice lemons & lime ontop of the fish and thoroughly mix.
4. Cover the bowl and place in the fridge to marinate for 1 hour. Occasionally mixing over the hour. The fish needs to be white, the longer you leave it the more the lemon & lime will “cook” the fish.
5. While your fish is in the fridge, dice cucumber, slice tomatoes in half and tear apart a handful of coriander. Add to the bowl and mix.
6. Before serving add a pinch of sea salt and good quality pepper (we love Pep)
7. Serve on a plate with some extra coriander, a generous drizzle of chilli and lemon agrumato and corn chips