• 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.

    Author

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

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