Claire's Fresh Fish Salsa

Fish, Glorious Fish

This is my version of ceviche as not everyone can handle the idea of eating raw fish all by itself. So I wanted to give you a way to eat fresh fish that is full of flavour but still lets the fish be the hero of the dish.

fish and vegetables

The lemon and lime juices cook the fish slightly and you can accompany it with all of the veggies and herbs below or simply pick out a few of your favourites. This recipe has nothing to do with the traditional Peruvian-style ceviche, but was inspired by it, which is why I’ve given it this name.

fish and fennel


_ Claire's Fresh Fish Salsa


Claire’s Fresh Fish Salsa

Serves 4


½ orange/ yellow pepper, finely diced

½ red pepper, finely diced

4 ripe tomatoes, finely diced

1 red onion, thinly sliced

½ fennel bulb & fronds, finely chopped

2 spring onions, finely sliced

small handful fresh mint

small handful fresh coriander

600g white fish (preferably SASSI green-listed/responsibly sourced)

6 limes, juice

3 lemons, juice

1 red chilli

1 garlic clove

1 thumb-sized piece of fresh ginger

Season to taste


Combine the peppers, tomatoes, red onion, fennel and spring onions.  Roughly chop the mint and coriander, add to the tomato mix and set aside.

Juice the lemons and the limes and place in a medium-sized bowl. Grate the garlic and ginger and finely chop the chilli and add to the bowl. Season to taste.

Roughly dice the fish and add to the juice mixture in a bowl. Mix the fish well to ensure each piece is coated and soaking in the juice. Leave for 5 minutes to cook the fish slightly and add to the tomato mix.

Serve on toasted ciabatta or baguette.

April 26.