• Salmon ceviche

    Thinly slice the salmon fillets, cover in lime juice and chill. Remove the peel and pith of the ruby grapefruit and cut into segments. Use a vegetable peeler to make curls out of a fennel bulb. Serve salmon strips and grapefruit segments …

  • A beginner’s guide to ceviche

    A beginner’s guide to ceviche

    We can all agree that summer is the season for eating fresh, unfussy foods. Like ceviche, the Latin American dish (widely considered Peruvian) of fish or seafood cured in lime juice. Strike your fancy? Here are the basics to making your own…

  • Corn tortillas with ceviche

    Grind the corn kernels, starting on a coarse setting and gradually moving to a finer setting, until the kernels have been ground to a meal the same consistency as cake flour. Mix the cornmeal, baking powder, salt, sunflower oil and water…

  • Ceviche

    Ceviche, a popular Latin American dish, utilises acidic lemon juice to "cook" fish, turning it opaque. Try these recipes Pan-grilled tuna with ceviche dressing Tostado with prawn ceviche and avocado Tahitian-style angelfish cevi…

  • Play-play prawn-and-avocado ceviche recipe

    Play-play prawn-and-avocado ceviche

    Place the prawns, lime and lemon juice in a glass bowl and marinate for 2 hours in the fridge. In two separate bowls (one for adults, one for kids) mix (accordingly) the diced tomatoes, cucumber, red onion and coriander and let it rest …

  • Summer berry Campari with salmon ceviche

    To make the summer berry Campari: Fill a cocktail shaker with ice cubes and add the Campari, cranberry juice and berry tea. Shake well, then pour into 6 chilled glasses and top up with lemonade. Garnish with orange slices. To make the sa…

  • Pan-grilled tuna with ceviche dressing

    Cut the fish into large cubes. Sprinkle with salt and oil. Quickly sear on top of the stove in a hot grill pan. Take care not to overcook. Tuna should be distinctly rare, white fish just cooked and still moist. Turn onto plates or a platte…

  • Norwegian salmon ceviche

    To make this ceviche, combine all the ingredients, bar the seasoning and bread, and toss lightly. Cover and chill for 1 hour – the fish will turn opaque as soon as it is ready. Season to taste and serve with crusty bread. Discover mo…

  • Ceviche with avocado

    Cut the fish into 1 cm cubes. Place in a bowl, cover and chill. Place the chillies and spring onions in a separate bowl. Mix the lemon and lime juice and salt. Pour the lemon juice mixture over the fish and marinate for 3 minutes. A…

  • Trout ceviche with pomegranate dressing

    Place the dressing ingredients in a food processor and blend until emulsified, adjusting the seasoning and pomegranate juice to taste if necessary. Bring the red wine vinegar to a simmer in a small saucepan, then remove from the heat a…

  • Ceviche with avocado and home-made tortilla chips

    Thinly slice the fish across the grain. Place in a bowl (not a metal one) and pour over the lime or lemon juice. Cover and chill for 1–2 hours. Add the remaining ingredients except the avocado, coriander and tortilla chips and mix well…

  • Yellowtail ceviche with tiger’s milk dressing

    Place the yellowtail in a bowl, then drizzle over the lime juice and stir to coat the fish well. Set aside to marinate for 5 minutes. Cook the sweet potatoes in the microwave for 5–6 minutes, or until tender. Spoon the fish and swee…

  • Kohlrabi, potato and salmon ceviche

    Using a mandolin or sharp knife, thinly slice the kohlrabi and potato, then chop the sliced potato into thin matchsticks. Soak the potato in cold water for 30 minutes to remove some of the starch. Bring a pot of salted water to the bo…

  • Peppadew-prawn ceviche

    Marinate the prawns in the Peppadew brine and lemon juice for 20 minutes, or until the flesh turns white. Serve the prawns with the avocado, sprinkle with chopped Peppadew and garnish with microgreen salad leaves. Season to taste.&…

  • Tostados with prawn ceviche and avocado

    Fry the tortillas in the oil until crisp and golden. Drain on paper towel. Just before serving, spoon over the filling. Top with avocado and serve with fresh lime halves. Start by attacking with a fork, then, unashamedly, tear off pieces …