Ceviche salad

Ceviche salad
  • 9:00 Prep
  • 8 Servings
  • Advanced

Ceviche is a fresh and attractive way to prepare fish. It is beautiful in this gourmet salad with coriander salsa.

Featured in
Snapper recipes, Salad recipes


  • 1kg snapper fillets, skin and bones removed, thinly sliced along the grain
  • 250ml (1 cup) fresh lemon juice
  • 1 teaspoon salt
  • 600g mixed salad leaves, washed, dried
  • 2 Lebanese cucumbers, thinly diagonally sliced
  • 1 large red capsicum, halved, deseeded, cut lengthways into thin strips
  • 1 red onion, halved, thinly sliced
  • Crusty bread, to serve


  • 60ml (1/4 cup) olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh coriander
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove
  • Salt & ground black pepper, to taste


  • Step 1
    Place the fish in a shallow non-aluminium dish and add the lemon juice and salt. Use a wooden spoon to toss until well coated. Cover with plastic wrap and place in the fridge overnight to marinate, tossing occasionally with the wooden spoon. When it is ready, the fish will be white.
  • Step 2
    To make the dressing, place the oil, lemon juice, thyme, coriander, mustard, garlic, salt and pepper in the bowl of a food processor. Process until well combined. Transfer to a small bowl and set aside.
  • Step 3
    Drain the fish in a large colander and squeeze gently to remove any excess liquid. Transfer the fish to a large bowl and add 1/4 of the dressing. Toss well to coat. Add the salad leaves, cucumbers, capsicum and onion, and toss well to combine.
  • Step 4
    To serve, divide the salad among serving plates and drizzle with the remaining dressing. Serve accompanied by the coriander salsa.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar


  • 869 kj


  • 9g

    Fat Total

  • 2g

    Saturated Fat

  • 2g


  • 27g


  • 76mg


  • 421.38mg


  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


prep: 50 mins (+ overnight marinating time) Make the salad to the end of step 1 up to 1 day ahead. The dressing can be made up to 1 hour ahead. Cover with plastic wrap and keep in the fridge. Continue from step 3 just before serving.

  • Author: Frank Urizar
  • Publication: Australian Good Taste

Source: taste.com.au


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