Yellowtail Ceviche


  • 1kg of Yellowtail (or other firm-fleshed fish), skinned and cut into 1cm pieces, completely deboned
  • 1/2 cup Wilson’s Lime Juice
  • 1/2 cup lemon juice
  • 1/2 red onion, finely sliced long ways
  • 1 cup chopped fresh Kumato tomatoes
  • 1 teaspoon dried red chilli flakes
  • 2 teaspoons sea salt
  • Dash ground oregano
  • Dash Tabasco or a light pinch of cayenne pepper

To serve:

  • Cilantro
  • Avocado
  • Tortillas or tortilla chips


In a non-reactive casserole dish (Pyrex or ceramic) place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with Wilson’s Lime Juice and lemon juice. Cover casserole dish with plastic-wrap. Let it marinade until the fish changes from pinkish grey and translucent to whiter in colour and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Note: Make the same day you purchase fresh fish.

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