Summer ceviche salad

Summer ceviche salad

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This quick ceviche is made by pickling lightly smoked trout in lemon juice and pickling condiment. It’s a delicious, refreshing light meal, especially when served with the zesty, carrot, orange and coriander couscous salad and some quick-pickled veg.


  • For the carrot, orange and couscous salad:
  • 200 g wholewheat couscous, cooked according to instructions on the packet
  • 4–6 baby carrots, peeled and finely grated
  • 2 oranges, 1 zested, then both peeled and cut into segments
  • 1 t crushed ginger
  • a handful fresh coriander, rinsed then chopped with the stalks
  • sea salt and freshly ground black pepper, to taste
  • A splash canola or olive oil blend
  • For the ceviche – or ‘pickled trout’:
  • 1–2 t Woolworths pickling condiment
  • A splash canola or olive oil blend
  • 2 lemons, juiced
  • ½ t fennel seeds
  • ½ t yellow mustard seeds
  • fresh chopped chili, to taste
  • a handful fresh coriander, roughly chopped
  • 250 g lightly smoked trout, thinly sliced off the skin
  • sea salt and freshly ground black pepper, to taste
  • For the quick pickled vegetables:
  • a handful baby radishes, thinly sliced on a mandolin
  • a handful sugar snap peas, julienned
  • 3 spring onions, sliced
  • a splash of the pickling liquid from the trout
  • 80 g baby spinach, rinsed, for serving
  • pea shoots, for serving

Cooking Instructions

1. To make the couscous salad, prepare the couscous according to package instructions, then add the grated carrot, orange zest, ginger and coriander. Season, then add a splash of oil.

2. To make the pickled trout, combine the pickling condiment, oil, lemon juice, fennel seeds, yellow mustard seeds, chilli and coriander. Arrange the sliced trout on a plate, then dress with the pickling liquid. Season with salt and pepper.

3. To make the quick pickled vegetables, place the radish, sugar snaps and spring onion in a bowl and dress with a splash of the pickling liquid.

4. To serve, arrange baby spinach on a large platter, top with the couscous salad on top and garnish with the orange segments and coriander leaves. To serve the trout, arrange the quick pickled vegetables on top of the trout, then top with the pea shoots.

Chef’s notes: Peru is known for ceviche; it’s the process of using acidity to chemically cook fish, the method was adapted here for this recipe. Using water instead of stock to prepare the couscous allows the flavours of the couscous to speak for itself.
Coriander stalks add a lot of flavour, don’t throw them out. Rinse coriander thoroughly and finely chop the stalks with the leaves.

Find more salad recipes here. 

Videography: Fred Wollner, John Taylor
Video styling: Taryne Jakobi
Still photograph: Jan Ras
Still production: Bianca Strydom

David Higgs Recipe by: David Higgs
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David Higgs is an acclaimed chef and restaurateur. He is the co-owner of top joburg restaurants Marble, Saint and the newly opened Zioux. He is also a judge on the third season of the competitive cooking show, My Kitchen Rules SA and is the author of cookbook and memoir, Mile 8. When he is not in the kitchen, he can be found riding his bicycle.

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