How to make Cevich


Cevich is a dish popular in the coastal countries such as The pacific and America. Nowadays, place like Phu Quoc Island, Vietnam also feature this dish.  we made this dish for friends and they did enjoy the no fishy smell of fish in a salad. The recipes is made from fresh catch raw fish cured in lemon or lime and spiced chili peppers and coconut milk. Additional ingredients can be added are onions, salt, and herbs. 

The fish is not cooked with heat so it must be made from trusted sources of 100% fresh fish. The fish shall be bought from reliable fish shop and chill at all time until eaten as raw fish carry high  risk of food poisoning. 

How to make Cevich

Ceviche Recipe

Serve 4 Cook 20 mins Level easy


  • 400 g snapper or rockling skinned and filleted, sustainably sourced
  • 1 red capsicum , deseeded and finely chopped
  • 2-3 spring onions , trimmed and finely sliced
  • juice of 3 large lemons
  • 1-2 fresh red chillies , deseeded and finely chopped
  • 8 sprigs of fresh mint, leaves picked
  • 1/2 tin of coconut milk
  • 8 sprigs of fresh coriander , leaves picked
  • 1 teaspoon sea salt
  • extra virgin olive oil
  • freshly ground black pepper


  1. Cut your fish fillets into 1cm cubes. Put these into a bowl with your chopped capsicums and spring onions, then cover and place in the fridge until you need them.
  2. In a separate bowl, mix together the lemon juice, coconut milk, salt and chilli. Wash and dry herbs.
  3. You can assemble the ceviche just before your guests are ready to eat. It’s important that you don’t leave the fish marinating in lemon juice too long as the acids in the juices will cook the fish and fish will be dry! 
  4. Pour the lemon dressing over the fish mixture and immediately mix it up and serve in 3 minutes.
  5. Divide the ceviche between your 4 plates, gently spoon over a little of the dressing and discard the rest. 
  6. Sprinkle with herbs and extra virgin olive oil, freshly ground black pepper.
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