Green Ceviche

, from Issue #82. December, 2018
Photography by Vanessa and Michael Lewis .
Green Ceviche
Vanessa and Michael Lewis

I like to toss the fish with the dressing and serve it immediately, but if you prefer a more 'cooked' version, cover and chill until it's cured to your liking.

Serves: 4


500 grams fish fillets, very thinly sliced
2 slim stalks celery, thinly sliced
2 spring onions, thinly sliced
2 long green chillies, thinly sliced
½ cup diced cucumber
¼ cup each packed coriander and parsley
finely grated zest and juice 2 large limes
2 cloves garlic, crushed
¼ teaspoon chilli flakes
½ cup olive oil
1½ teaspoons sea salt
To serve 
2 medium green tomatoes, thinly sliced
1 avocado, sliced
4 bagels, thinly sliced and toasted
2 limes, quartered
200 grams sour cream


Dressing: Place all the ingredients in a mini prep and process until smooth and bright green. It should be quite tart from the lime juice.

Tip into a large bowl, add the fish and all the remaining ingredients, turning gently to coat everything.

To serve: Place the tomatoes and fish in a serving bowl and arrange the remaining ingredients alongside. Spread the bagels with sour cream then top with tomato, avocado and the fish.