Ceviche with Melon, Mint and Cucumber
Photography by Aaron McLean.

A fresh, vibrant and healthy dish using fresh, white fish fillets with melon, mint and cucumber – the perfect appetiser.
Serves: 8
INGREDIENTS
600 grams fresh, firm white fish fillets
½ cup lemon juice
1 teaspoon sea salt
Salad
2 tablespoons lime juice
1 tablespoon orange juice
2 tablespoons olive oil
1-2 teaspoons wasabi paste
1 clove garlic, crushed
½ teaspoon grated fresh ginger
1 honeydew melon, peeled, seeded and diced
1 cup thinly sliced telegraph cucumber
2 spring onions, thinly sliced
2 tender inner stalks celery, thinly sliced
1 firm but ripe avocado, diced
¼ cup mint leaves, thinly sliced
sea salt and freshly ground pepper
METHOD
Slice the fish thinly and place in a shallow dish. Add the lemon juice and salt and turn to coat. Cover and refrigerate for 1 hour or up to 6 hours. The longer the fish is left in the lemon juice the more ‘cooked’ it becomes. Strain the fish and discard the liquids.
Salad: Whisk the lime and orange juice, olive oil, wasabi paste, garlic and ginger in a large bowl and season. Add the fish and all the remaining ingredients and gently combine.
To serve: Transfer to a shallow serving plate and serve with extra lime wedges.
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!