• Recipe and styling by Sarah Dall

    Photograph by Myburgh du Plessis

    Ceviche lettuce cups

    Serves: 2
    Total Time: 1 hr 30 mins


    • 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



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


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


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

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com