As we welcome the warmer weather, you might be looking for light, fresh and healthy recipes. Fish Ceviche is one of my go-to meals when I’m looking to forgo the stodgy meals that seem to accompany Winter. Packed full of protein, low in calories and low in GI, this recipe is extremely easy to make, and super tasty. You can mix up the spices and change the flavour profile, whether you are feeling Mexican, Thai or Italian… experiment!
Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.
- 2 fillets firm white fish (I have used flathead)
- 4-5 limes (the juice)
- 1 orange (the juice)
- 1 bunch coriander, shredded including root
- 3 long red chillies/jalapeños, deseeded
- 2 Birdseye chillies, deseeded
- 1 red onion finely diced
- 1 yellow capsicum, finely diced
- 1 tablespoon salt
- Pinch of pepper
- Tarragon flowers
- Micro herbs
- Submerge your finely diced onion, coriander root and chilli into cold icy water for 5 minutes. Rinse and drain then set aside.
- Finely ‘cube’ your fish, into small bite size pieces, once cut, rub in approx. 1 tablespoon of salt. Set aside for 3 minutes.
- Place your fish, along with onion mixture in a bowl. Squeeze 4-5 limes and orange over until coating the fish. Leave for 20-50 minutes.
- Once your fish has been essentially ‘cooking’ in the acidity, remove from juices. Gently toss the fish and onion mixture with the capsicum; some more shredded coriander, and I have used tarragon flowers to pretty things up.
- Serve with crisp lettuce cups or tortilla chips.
This article is part of the 2015 ‘Spring Into Wellbeing’ Hub: Check it out for expert health and wellbeing tips, guides and advice from Australia’s leading wellbeing experts – inspiring and empowering you to unlock the path to true wellness this Spring.
P.S Share with someone you know who is looking for healthy recipes that don’t bow out of the flavour factor.