• Serves 6 people

  • 350 gm sashimi-grade red snapper, ocean trout or hiramasa
  • ¼ small red onion, very finely chopped
  • ½ fresh long red chilli, seeded and very finely chopped
  • 2 limes, juiced
  • 1 tbsp capers, very finely chopped
  • ½ small clove garlic, very finely chopped
  • ¼ cup extra-virgin olive oil
  • 24 witlof leaves (about 2 heads)
  • To serve: chives, cut into 2-3 cm lengths
01   Using a very sharp knife, cut fish into 2-3mm pieces and place in a bowl. Add remaining ingredients except witlof and mix well. Cover and refrigerate for 25 minutes for flavours to develop. Divide ceviche among witlof leaves placed on a platter, top with chives and serve immediately.
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