Ceviche with salsa

Frank Bordoni demonstrates the art of cooking without heat by marinating fish fillets in lime juice and serving it with a fresh home-made salsa
By Frank Bordoni
Ceviche with salsa
  • Rating:
  • Prep Time: 15 minutes plus 2 hrs to marinate
  • Effort: easy


  • 1x400-600 g white fish, for example gurnard, filleted and skinned
  • 4 limes, juice only
  • 4 large tomatoes, skinned, de-seeded and diced
  • 1 red onion, very thinly sliced
  • 1 green pepper, roughly chopped
  • 2 cloves garlic, sliced
  • handful fresh herbs, including flat parsley, mint and coriander
  • 1 tbsp extra virgin olive oil
  • cracked black peppercorns
  • rocket, to serve


1. Slice the fish fillets diagonally into small bite-sized pieces. Lay them out on a non-metallic tray and cover with the lime juice. Cover with cling film and place in the fridge to marinate for 2 hours, turning once. Once the fish is cooked by the lime juice it will turn opaque.

2. For the salsa, combine the tomato, onion, pepper, garlic, herbs, oil and seasoning in a large bowl and toss together thoroughly.

3. Serve the fish with a dollop of salsa and a pile of fresh rocket leaves.

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