Lunch & Dinner

Ceviche Recipe with Lemon Kelp

Ceviche Recipe with Lemon Kelp

This ceviche recipe with lemon kelp is a refreshing, South American inspired dish. The citrus juice actually 'cooks' the fish and the kelp adds beautiful flavour and nutrients.

Serves many as an appetizer or 4 as a main course

Prep time 20 minutes, marinating time up to 6 hours

Ingredients

  • 500g very fresh fish (monkish, orange roughly, scallops, prawns)
  • 1 small red onion, finely chopped
  • 2 tbsp small capers
  • colourful capsicums, finely chopped
  • juice of 6 limes (& zest of 1)
  • 3 tbsp lime flavoured avocado oil
  • 1/2 tsp Lemon Kelp
  • bruised kaffir lime leaf
  • a few pink peppercorns
  • coriander leaves coarsely chopped
  • one small chilli pepper cut very fine
  • 200ml coconut cream
  • lettuce or banana leaves to serve
  • fresh chopped parsley to garnish (optional)

    Directions

    • Rinse fish under cold water and pat dry.
    • Slice into fine pieces and arrange in a glass bowl.
    • Add all ingredients except coconut cream and marinate for 6 hours.
    • Drain some of the lime juice and add coconut cream before serving and season with salt and pepper to taste.
    • Serve on lettuce. Season with Lemon Kelp seasoning and serve with corn chips.

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