Ceviche is an amazingly refreshing summer seafood dish that originates from the coastal regions of Latin America. It simply consists of fresh raw fish that has been marinated in citrus juices along with some added extras of course. It’s a bright and vibrant dish that’s light on your stomach and won’t weigh you down in the extreme summer heat. Plus you don’t even have to cook it! You’ll also get a hefty satiating boost of protein and heart-healthy omega-3 fatty acids. The citrus juices not only cure the fish but also add some much-needed vitamin C. Spicing your ceviche with chili will also give you a fat burning metabolism boost.
This Passion Fruit Ceviche turns the traditionally sour ceviche on its head, giving it a sweet taste and modern feel to create a perfectly vibrant and refreshing summer dish.
My Passion Fruit Ceviche is a beautiful appetiser of fresh fish marinated in passion fruit, lime, and orange juice, and the added addition of fresh red chillies, coriander, mint, avocado, radish, and spiralised carrot. I decided to add a little avocado in as they are rich in heart healthy fats, fibre, folate, and vitamins B, C, E, and K. They also contain more potassium than bananas which helps in reducing blood pressure, cholesterol, and the risk of heart related diseases. And they are my favourite skin feeding food which is so important for the summer months!
Before making this recipe though, there are some essentials that you need to know:
- Only use the freshest fish! As soon as you bring it back keep the fish on ice, in your refrigerator, until needed. Fresh fish should not have a fishy smell but rather a light and ocean like/salty smell. The flesh should be glossy and not opaque.
- Stay clear of oily and freshwater fish! These just don’t work as well as firm, white ocean fish like sea bass, lemon sole, snapper, cod, halibut, haddock, or even pollock. I think however that salmon and shrimp can also work really well – some people par-cook shrimp first.
- Remove the skin, bones, and bloodline. Most fishmongers (yes even in your local supermarket) will remove the skin and bones for you. The bloodline however has been a bit hit and miss for me but you can remove this easily enough yourself. The bloodline is that dark red line in your fillet and can give fish that really awful fishy taste.
- Keep your sharp knife wet with a little cold water before each cut to prevent the flesh from shredding.
- Not using enough acidic juice – aim for around 1/2 cup of lime or lemon juice per 400g of fish – this will ensure that your fish is properly cured and tender enough to eat.
- Don’t combine your ingredients too early! It’s defintely best to keepy your fish and veg separate until serving as it can become a little mushy and the colours of certain vegetables can bleed into your beautiful white fish.
- Don’t over marinate! This is really common when first making ceviche – you freak out thinking you’re going to die of food poisoning. Do not leave any longer than 20 minutes or you will ruin the dish. Your fish will be safe to eat even after 3 minutes. The longer you start leaving it the more your fish will flake apart. You want your fish to turn completely opaque.
- Know how well done you like your fish! For rare 3-5 minutes, medium-rare 10 to 15 minutes, for medium 15-25 minutes, and medium-well 25 minutes. Personally I think anything over this and it won’t be so nice. I like it medium-rare – firm on the exterior but tender and moist on the interior.
- Juice of 4 medium limes, zest of 1
- Juice ½ medium orange
- 2 passion fruits
- 1 tsp sea salt or ¾ tsp fine Himalayan pink salt (if coarse grind)
- 1-2 fresh red chillies (deseeded and finely sliced)
- 400g sea bass (or other firm white fish such as lemon sole, snapper, cod, pollock) skinned, boned, and bloodline removed
- ¼ red onion (finely sliced)
- 2 radishes (finely sliced)
- ½ large avocado (cubed)
- 6 tbsp fresh coriander (leaves picked, finely chopped)
- 4 tbsp fresh mint (leaves picked, finely chopped)
- ½ carrot (peeled and finely shredded/spiralised)
- 4 tbsp microgreens (to garnish)
- Extra virgin olive oil (to garnish)
- In a jam jar or sealed container mix together your lime juice, lime zest, and orange juice. Place a small mesh sieve on top and empty the seeds from your 2 passion fruits. Using the back of a spoon press the seeds down until you get as much juice as you can into the jar. Set your seeds to one side. Next add the sea salt and red chillies, mix, and place into the refrigerator.
- Cut your fish fillets into 1cm cubes, place into a bowl, pour over your juice and stir. Set to one side to marinate for 10 minutes. Drain your fish, but save the juice, then add your red onion, radishes, avocado, coriander, and mint, stir and serve in shallow bowls. Top with 1-2 tbsp of the reserved juice, shredded carrot, microgreens, and a drizzle of olive oil. Serve with plantain or sweet potato crisps (chips).
* All cup measurements used are UK cup measurements and so 1 cup = 250ml.