Barramundi Ceviche


Combine dressing ingredients in a non-reactive bowl, combine ceviche ingredients and stir through dressing. Allow to marinate for a minimum of 5 minutes (maximum 3 hours). Drain off excess dressing.

To serve:
Top each corn tortilla chip with a tsp of mashed avocado (if using), and a heaped tbsp of ceviche mixture.


200g of skinless Infinity Blue Barramundi fillet
1 Tbsp red onion, finely diced
3 Tbsp tomato, cored, deseeded & finely diced
3 Tbsp nashi pear, finely diced
2 Tbsp coriander, finely chopped
2 tsp jalapeno, finely diced

2 Tbsp lime juice
1 Tbsp light soy sauce or tamari
2 tsp black vinegar
1/2 clove garlic, crushed
1/4 tsp sesame oil
1/4 tsp cayenne powder
Pinch sea salt
Corn tortilla chips, to serve
Seasoned Mashed Avocado, optional

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