Red mullet ceviche with avocado, red pepper, lime and coriander Recipe

A traditional South American dish of diced red mullet marinated in lime juice and then mixed with avocado, red pepper and coriander.

  • Preparation
  • Cooking time
  • Rest time
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(16 votes) 4.3/5

Les ingrédients

Pour people
  • Red mullet fillet(s) 140g : 6 whole
  • Red onion(s) : 0.5 whole
  • Red chilli(s) : 1 whole
  • White wine vinegar : 30 ml
  • Fresh coriander : 0.5 bunch
  • Avocado(s) : 2 whole
  • Red pepper(s) : 1 whole
  • Lime(s) : 4 whole
  • Fine salt : 4 pinch(es)
  • Caster sugar : 15 g
  • Rocket : 1 bunch


  • ETAPE 1

    Remove the pin bones and the skin from the fish. Cut the flesh into 2cm pieces. Peel and dice the red pepper. Peel the avocados, remove the stone and cut into small pieces. Peel and slice the red onion. Wash and pick the coriander leaves. Squeeze the juice from the lime and mix with the white wine vinegar. Pour the lime juice and the vinegar over the fish. Season with salt and leave to marinade for 10 minutes until the flesh turns white. Check the seasoning and add a little sugar if required.

  • ETAPE 2

    Mix all of the remaining ingredients together in a bowl and add the fish. Season with salt and a drizzle of olive oil.

  • ETAPE 3

    Serve the ceviche in a steel ring and dress the plate with fresh rocket.

Chef's tip

«Any white fish can be used in this recipe - it is often made with cod.»

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