Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Ceviche lettuce cups
Ingredients
- 200g sustainably sourced kingklip fillet, skin removed and cubed
- 125ml (½ cup) fresh lime juice
- 2 tbsp olive oil
- zest of 2 limes
- ½ red pepper, membranes removed, seeded and finely diced
- 1 spring onion, finely chopped
- ½ red onion, peeled and finely diced
- 2 radishes, julienned
- ½ avocado, peeled, pitted and diced
- small handful fresh coriander, chopped
- 6 baby gem lettuce leaves
- 3 sprigs fresh mint, leaves picked
Instructions
1
Place the kingklip cubes, lime juice and olive oil in a bowl. Combine, cover and set aside for 1 hour.
2
In a bowl, mix together the remaining ingredients except the lettuce and mint. Add to the fish and mix well.
3
Divide the ceviche among the lettuce cups, decorate with mint leaves and serve immediately.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
