White Fish and Olive Ceviche
White Fish and Olive Ceviche



  • 500g firm white fish fillets, skinned and thinly sliced
  • Juice of 8 limes
  • 1 red onion, sliced into rings
  • 10 green olives, chopped
  • 3 green chillies, chopped
  • 2 tomatoes, deseeded and chopped
  • Bunch of coriander, chopped
  • 2 tbsp olive oil
  • Pinch of sugar
  • Tortilla chips, to serve
  • Mix the fish, lime juice and onion rings in a large glass bowl, and make sure the juice covers the fish completely. Cover, and place in the fridge for 90 mins.
  • Remove the fish and onion and place into a clean bowl, and pour away the juice. Add the tomatoes, coriander, chillies, olives, and olive oil, stir gently to coat, and season well. Serve chilled with tortilla chips - delicious!
20 mins
6 serving

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