Market Ceviche
This is a Melbourne market ceviche: unfussy, fresh, and led entirely by what looks best on the day. The fish should smell of the sea, not of fish; the limes should feel heavy in the hand; the herbs should still have a little dirt on their roots. Make it close to serving, eat it slowly, and save what remains for tomorrow—it will soften and mellow overnight, but still be good.
Servings 2
Ingredients
- 450 g white fish very fresh white fish fillet, skinless and pin-boned (kingfish, snapper, whiting, trevally, or flathead)
- 6 limes juiced, about 150 ml, plus ½ lime extra if needed
- 1 orange juiced (optional but recommended)
- 1 red onion very finely sliced
- 1 red chilli finely sliced, deseed if you prefer gentle heat
- 1 Lebanese cucumber seeds removed, finely diced
- 1 avocado ripe, diced (optional; add just before serving)
- 1 bunch coriander roughly torn
- 1 bunch bunch mint a small bunch, leaves finely sliced (optional)
- salt to taste
- white pepper to taste
- 1 tbsp olive oil extra-virgin (optional)
- 1 radish thinly sliced
- ½ lime zest very lightly grated
Instructions
- Prepare the fish – cut the fish into clean, even cubes, about 1.5–2 cm. Keep chilled while you prepare the other ingredients.450 g white fish
- Soften the onion – put the sliced red onion in a bowl with a pinch of salt and a squeeze of lime juice. Massage gently and set aside for 5–10 minutes. This takes the edge off without dulling the flavour.1 red onion, salt
- Cure the fish – place the fish in a non-reactive bowl. Add the lime juice and the orange or mandarin juice, if using. The liquid should just cover the fish. Stir once, gently, then leave for 10–15 minutes, stirring once more halfway through. The fish should turn opaque on the outside but still feel tender, not firm.6 limes, 1 orange
- Season – sprinkle over the salt and a little pepper. Taste the liquid—it should be bright, saline, and alive. Add more lime or salt only if needed.white pepper, salt
- Combine – add the softened onion (with its juices), chilli, cucumber, and most of the herbs. Fold carefully. If using olive oil, add it now.1 red chilli, 1 Lebanese cucumber, 1 bunch coriander, 1 bunch bunch mint, 1 tbsp olive oil
- Finish and serve – just before serving, gently fold through the avocado, if using. Scatter with remaining herbs, radish, and a touch of lime zest.1 avocado, 1 radish, 1/2 lime
Notes
Serve alongside a simple rice salad—plain rice dressed with olive oil, lemon, and herbs, or rice with corn, spring onion, and a little lime. Let the ceviche be the sharp note; the rice should calm it.
Best eaten within an hour of making.
Leftovers will keep, covered and refrigerated, until the next day. The fish will be fully cured and softer, but still good for lunch—especially spooned over rice with extra herbs and a squeeze of lime.
Best eaten within an hour of making.
Leftovers will keep, covered and refrigerated, until the next day. The fish will be fully cured and softer, but still good for lunch—especially spooned over rice with extra herbs and a squeeze of lime.
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