Serves 2-4

Pawpaw Fish Ceviche

Pawpaw adds colour and a sweet silky texture to this fresh ceviche and a little heat from the jalapeno peppers gives the dish a tasty bite.

Ingredients

  • 2/3 cup fresh lime or lemon juice
  • 500g fresh trevally or other white fish fillets (skin off), sliced
  • 1-2 tablespoons finely chopped jalapeño peppers
  • 1 red or green capsicum, finely sliced
  • 1 Lebanese cucumber, diced
  • 2 tomatoes, chopped
  • 1 tablespoon good quality extra virgin olive oil
  • 1 ripe pawpaw, peeled, seeded and sliced
  • ½ cup roughly chopped coriander + extra to garnish

Method

  1. Mix lime juice and fish in a non-metal, non-corrosive bowl. Cover and marinate in fridge for 30 minutes.
  2. Mix with all other ingredients and season to taste with salt. Garnish with extra coriander. Serve cold.
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