This easy white fish ceviche recipe with Australian nectarine salsa is a perfect summer starter recipe for entertaining. You can also turn this into a ceviche canapé recipe idea.
Ingredients
100g skinless firm white fish, such as snapper or kingfish, cut into 1cm pieces
¼ small red onion, finely chopped
100ml lime juice
1 yellow nectarine, cut into 1cm pieces
1 tbs finely chopped coriander
1 tbs finely chopped mint
1 long red chilli, seeds removed, finely chopped
2 x 30g radish, julienned
½ ripe avocado, finely diced
toasted bread or butter lettuce leaves, to serve
Method
Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes to "cook" and become opaque.
Add remaining ingredients to bowl, and stir gently to combine. Set aside in the fridge for 15 minutes to allow flavours to develop. Serve ceviche with bread or lettuce as desired.