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

Serves 2-4

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.
Per Serve
Energy
882kJ
Protein
27g
Fat
7g
Saturated fat
1.7g
Carbohydrate
8g