Ceviche is a fish dish, originating from Peru, whereby the fish is cured in citrus juice and then spruced up with some spice from chili, crunch from a variety of vegetables and freshness from herbs of your choice.
I love how the flavours of lime, mint and coriander pair so well with the fish. This dish can be made to serve as a main or a side and is super nourishing too.

The fish is an excellent source of lean protein and B vitamins, while the red onion and spring onion offer prebiotics which feed your gut bacteria. They also contain the bioactive ingredient quercetin which helps to switch on your antioxidant genes.

Chop up some creamy avocado, fresh herbs and a touch of chili to finish off the dish – giving the perfect summer’s day (or night’s) meal.

No oven. No stove. Just a glass bowl, chopping board and a good knife.

Ingredients
(serves 2 as a main; or 4 as a side dish)

400g seabass (diced into cubes)
¼ – ½ chili (deseeded, depending on your heat-tolerance)
2 lemons (juiced)
4 limes (juiced, 1 of which will be used when the dish is served)
½ red onion (sliced)
½ red pepper (diced)
2 sprigs spring onion (sliced)
3-4 stems of fresh coriander
3-4 stems fresh mint
1 avocado
1 small box micro herbs (+- 35g)
Salt and pepper

Method

1 Wash the fillet of fish under cold water and ensure that is has been deboned well.
2 Dice the seabass into 2cm sized cubes and place it in a large glass bowl.
3 In a glass dressing jar add the juice of 2 lemons, the juice of 3 limes, half of your finely chopped chili, salt and pepper. Shake the ingredients well to form your citrus-based curing liquid.
4 Slice the red onion and spring onion and chop the red pepper. Add them to the fish in the glass bowl.
5 Pick the leaves of 2 stems each of coriander and mint, leaving the rest for garnish, and add it into the fish bowl.
6 Pour over the citrus-based curing liquid and using a spoon or your hands, gently mix it through ensuring all the ingredients are evenly coated.
7 Cover the glass bowl and pop it in the fridge for 20 minutes, allowing the fish to cure but not to ‘overcook’.
8 Place the micro herbs on a plate and spoon the ceviche mixture onto the bed of herbs.
9 Chop the avocado, the remaining herbs and chili and sprinkle it evenly over the fish.
10 Spoon 3-4 spoons of the left over ceviche juice from the bowl over the dish and squeeze some extra lime on top.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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