• Zesty lime ceviche is fresh, tangy and delicious. The fresh dressing together with the pickled radish and red onions add a burst of colour on the plate. We added a local twist with the addition of green Kumato tomatoes – a South African green tomato that adds a touch of sweetness to the dish.

    Zesty lime ceviche


    • 400g yellowtail fillet, skinned
    • Pickle

    • 7 radishes, thinly sliced
    • 1 small red onion, thinly sliced
    • juice of 1 lime
    • 2,5ml (½ tsp) Maldon salt
    • Lime dressing

    • juice of 2 limes
    • salt and freshly ground black pepper, to taste
    • 2,5ml (½ tsp) dried red chilli flakes
    • 2 Kumato tomatoes, sliced
    • fresh coriander, to serve



    Thinly slice the fish and place in a single layer on a plate. Cover with plastic wrap and refrigerate until needed.


    For the pickle, combine the radishes, red onion, lime juice and salt. Cover and refrigerate for 1 hour.


    For the lime dressing, combine all of the ingredients in a bowl and pour over the fish 3 – 5 minutes before serving. (Do not pour over the fish until needed as the acid in the lime will ‘cook’ the fish.)


    To plate, place the sliced Kumato tomatoes in a single layer on a serving plate, followed by a thin layer of fish. Top with some of the radish and red onion pickle. Serve with lots of fresh coriander.


    To drink: Toast the limey, zesty flavours of this dish with a bright Sauvignon Blanc with racy acid.