Ceviche lettuce cups

April 21, 2020 (Last Updated: April 20, 2020)
Ceviche lettuce cups

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Ceviche lettuce cups

Serves: 2
Total Time: 1 hr 30 mins

Ingredients

  • 200g sustainably sourced kingklip fillet, skin removed and cubed
  • 125ml (½ cup) fresh lime juice
  • 2 tbsp olive oil
  • zest of 2 limes
  • ½ red pepper, membranes removed, seeded and finely diced
  • 1 spring onion, finely chopped
  • ½ red onion, peeled and finely diced
  • 2 radishes, julienned
  • ½ avocado, peeled, pitted and diced
  • small handful fresh coriander, chopped
  • 6 baby gem lettuce leaves
  • 3 sprigs fresh mint, leaves picked

Instructions

1

Place the kingklip cubes, lime juice and olive oil in a bowl. Combine, cover and set aside for 1 hour.

2

In a bowl, mix together the remaining ingredients except the lettuce and mint. Add to the fish and mix well.

3

Divide the ceviche among the lettuce cups, decorate with mint leaves and serve immediately.

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