Lime Ceviche with Green Relish

, from Issue #58. September, 2015
Photography by Aaron McLean.
Lime Ceviche with Green Relish

Use only the freshest fish when making ceviche - this simple relish adds a fresh vibrant burst of flavour to every bite.  

Serves: 4


300 grams firm white fish fillets
juice 2 limes 
1 lime, quartered

½ cup finely diced telegraph cucumber
1 long green chilli, seeded and finely chopped
1 spring onion, sliced finely 
3 tablespoons olive oil
sea salt and freshly ground pepper


Slice the fish very thinly and place in a single layer on a large lipped tray.

Spoon the lime juice evenly over the top then cover and chill for 30 minutes.

Relish: Combine all the remaining ingredients in a bowl and season.

Lift the fish out of the lime juice and arrange on a large platter. Season with salt and pepper. 

Spoon over the relish then drizzle with olive oil and another squeeze of lime juice.