Ceviche with Tomato and Tequila Vinaigrette

, from Issue #27. September, 2015
Photography by Aaron McLean.
Ceviche with Tomato and Tequila Vinaigrette

Delicious ceviche with a refreshing dressing made from tomatoes, chilli and tequila. 

Serves: 6–8


800 grams fresh, firm, white fish fillets
1⁄2 cup orange juice
1⁄2 cup lemon juice

150 grams ripe vine tomatoes, roughly chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1⁄4 teaspoon ground chilli
2 tablespoons tequila, optional
2 tablespoons lemon juice
1/3 cup olive oil
sea salt and freshly ground pepper

1⁄2 small red onion
1 cup diced telegraph cucumber
1⁄2 rock melon, diced
1 cup stuffed green olives
2 tablespoons capers
1 avocado, peeled and diced
1⁄4 cup shredded mint


Cut the fish into 1 cm pieces and combine with both juices in a large bowl. Cover and refrigerate for 2-3 hours, stirring occasionally.

Slice the red onion thinly and soak in cold water for 10 minutes.

Dressing: Put the tomatoes, garlic, cumin and chilli in a food processor and mix until smooth.

With the motor running, add the tequila, lemon juice and olive oil in a steady stream. Season and tip into a large bowl.

To serve: Strain the fish and discard the liquids. Drain and squeeze the red onion dry. Fold the fish and all the remaining ingredients with the tomato dressing and refrigerate until ready to serve.