Summer Ceviche - Lonsdale Quay Market
post-template-default,single,single-post,postid-16913,single-format-standard,bridge-core-3.0.1,tribe-no-js,tribe-bar-is-disabled,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-child-theme-ver-1.0.0,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_bottom,qode_header_in_grid,wpb-js-composer js-comp-ver-6.8.0,vc_responsive

Summer Ceviche

Summer Ceviche


Courtesy of Cilantro & Jalapeno

Prepare 5 min. 6 hours of chilling time

No cooking required

Serves 4


1Lb (450gr) of Salmon, Red Snapper or Sole Fillets skinned and cut into small stripes or slices

Juice of 3 limes

1L of our famous SALSA

1 Tbsp Extra Virgin Olive Oil

2 Tbsp Valentina Hot Sauce

1 Avacado, cubed (optional)

Salt & Pepper

Garnish: 1 line cut into wedges

Serving Suggestions: Ceviche Tostadas


Place the fish in a non-metallic dish and pour over the lime juice, let chill in the fridge for about 6 hours. Stir occasionally to ensure that the fish is well coated in the marinade, it is ready when the fish turns opaque.

Remove from the fridge and drain completely, season with salt and pepper.

In a seperate large container empty the 1L Salsa, add the olive oil, the Valentina Hot Sauce (if you want to make it hotter just add more sauce) and the optional avacado. Take the seasoned fish and mix it all together gently.

You can serve it in a large bowl and place it on your table or serve each person a protion. Place the tostadas readily available to layer some Ceviche on top.