• Cooking Time: 15 mins
  • Servings: 4
  • Preparation Time: 10 mins
  • 1kg white fish in smallish cubes
  • 2 red onions diced finely
  • 4 tomatoes diced finely
  • 2 capsicums – different colours diced about the same size as fish
  • 20 small limes – about 10 for the fish and 10 for marinade
  • 1 bunch coriander diced as finely as possible or a 1 packet slightly dried
  • 2 tbsp. oil – flavoured would be nice
  • Salt and pepper to taste
  1. Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
  2. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours.
  3. Mix the onions, tomatoes, capsicum and coriander with the juice from the remaining limes and let marinate for about an hour.
  4. Once the fish is “cooked” in the lime juice, strain it and remove the liquid it “cooked” in (you can keep it if you want and it include it in the final ceviche, but some find it too acidic). Mix the fish with the lime marinated vegetables, add salt and oil to taste.
very good