Mexican Ceviche

Mexican Ceviche

Serves: 4


1kg fresh fish diced  (I used mahi-mahi, snapper, kingfish and trevelley would also work well)
1 cup orange juice
1 ½ cup limejuice
1 tbsp salt
½ red capsicum dice
2 fresh jalapeno’s minced (alternatively you can use 1 red chili)
½ cup canned black beans, rinsed and drained
½ cup canned corn kernels, rinsed and drained
A handful of fresh coriander chopped
½ tsp ground cumin
¼ to ½ tsp sriracha hot sauce (depending on your spiciness, taste as you add)
½ cup olive oil


1. Mix the diced fish with the orange juice, limejuice and salt and leave to marinate overnight in the fridge covered. Drain off the liquid the next day.
2. Combine fish and all the other ingredients and mix well.
Serve cold with tortilla or corn chips as an appetizer or light lunch. ENJOY!


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