Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Ceviche
- 500 g firm white fish (snapper, barramundi, or kingfish), skin off, pin-boned
- 125 ml fresh lime juice (approx. 6–8 limes)
- 1 small red onion, very thinly sliced
- 1–2 long red chillies, finely sliced (seeds in for heat, removed for mild)
- 1 clove garlic, finely grated
- 1 tsp fine sea salt
- Small handful fresh coriander leaves
To Serve
- 1 avocado, sliced
- Corn tortilla chips or tostadas
- Extra lime wedges
- Flaky sea salt, to finish
Method
Prep the Fish
Cut the fish into 1.5–2cm cubes. The more uniform the cut, the more evenly it will cure. Pat dry with paper towel.
Place in a bowl and season with 1 tsp fine sea salt. Toss to coat and let sit for 5 minutes — this draws out a little moisture and firms the flesh.
Cure in Leche de Tigre
Pour over the fresh lime juice and add the grated garlic and sliced chilli. Toss gently to combine.
Leave to cure for 10–15 minutes, tossing once halfway through. The fish is ready when the outside is opaque but the centre still has a slightly translucent, silky texture. Don't over-cure — 15 min max for this cut size.
Taste and adjust salt and chilli to your liking.
Assemble & Serve
Add the thinly sliced red onion and half the coriander. Toss gently.
Spoon the ceviche into bowls or onto tostadas. Top with avocado slices, remaining coriander, and a pinch of flaky salt.
Serve immediately with extra lime wedges and tortilla chips on the side. The leche de tigre in the bowl is liquid gold — don't waste it!
