camp cook



CEVICHE is a dish of fresh fish marinated and cured in citrus juice, and it’s a popular dish in the coastal regions of South America.

Ron and I did a fabulous Mexican food tour when we were in Mexico City a couple of years ago. One of the best things we ate was their version of Ceviche, served on toasted tortilla. It was delicious, refreshing and tasty. A great meal for a hot summer’s day.


Serves: 6 to 8 for an entrée, or 4 as a main 750g-1kg firm, white-fleshed fish – cut into small cubes 1 cup fresh lime or lemon juice ½ cup seeded, diced tomato – cut into small, even-sized pieces ½-1 cup cucumber – peeled, seeded and finely diced ½-1 red onion – finely chopped ¼ cup chopped fresh coriander leaves – more or less to taste 1 red or green chile – finely chopped (optional) Salt and freshly ground black pepper 1 tbsp bottled hot sauce (optional) Grilled tostadas (soft tortillas) Mayonnaise (optional) 1 avocado – halved, stoned and peeled (optional) 1 lime – cut into wedges (optional)


Preparation time: 15 mins Marinating time: 25-30 mins • Put the diced fish in a medium non-metallic bowl. Do not use a metal bowl, as the acidic properties of citrus juice can have a chemical reaction with the metal. • Pour the lime/lemon juice over the fish and mix gently to combine. • Cover with plastic wrap and chill in the refrigerator until the fish is white throughout (about 25-30 minutes).

• Remove from the refrigerator and gently squeeze the fish with your hands to remove the juice. • Discard the lime juice. • Add tomato, cucumber, onion and coriander. • Season with salt and pepper to taste. • Add the hot sauce and chili (optional). • Mix gently to combine all the ingredients. • Spread the grilled tostadas with mayonnaise (optional) and top with the ceviche. • Arrange the avocado slices on top of the ceviche and serve immediately with lime wedges.


• Use a fresh, firm, white-fleshed fish. Keep the fish cold, remove the blood line and remove all the skin and bones. • Use the right type of fish. In Mexico, red snapper is traditionally used for ceviche. In Australia, use ling, blue-eye trevalla, coral trout, emperors, barramundi, sea bass or mahi mahi. • Cut other ingredients evenly and in small pieces. • Don’t over marinate the fish. When the fish starts to turn opaque it’s ready to mix with the other ingredients. • Partially frozen fish is easier to dice. • It’s worth taking the time to remove the seeds from the tomatoes, otherwise you end up with too much liquid from the tomatoes. • If you want to be very traditional, use corn tortillas. Otherwise soft tortillas, which are readily available in your supermarket, can be used. Heat on your barbecue plate or in a pan until slightly brown and a little toasty.


Want to learn more about Hispanic cooking, then check out the ‘Hispanic Kitchen’ website: