Pink Snapper Ceviche with Butter Bean Salad and Corn Chips

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I feel so lucky right now, all of my hard work over the last couple of years is definitely paying off. I am writing this post from my camping chair, under palm trees, next to the ocean, sipping a glass of wine and enjoying this delicious ceviche.

I have wanted to write a recipe for ceviche ever since I started this blog over a year ago. It was one of my most memorable and favourite meals during my time in South America. The first time I tried it was in Ecuador, in a tiny beach town that I can’t even recall the name of right now. The beach was lined with tiny huts, each selling ceviche and beer. We didn’t know which would be the best, and to be honest I wasn’t expecting it to be very nice anyway, I was new to the culinary world and didn’t like the sound of fish ‘cooked’ in lime juice. Little did I know….

So, we sat down at the nearest hut, in white plastic chairs branded with coca cola signs and plastic tables covered with bright, floral, plastic tablecloths. One thing I was happy about straight away was the familiar bowl of Aji in the middle of the table; at least I knew if the meal tasted bad I could cover it in chilli salsa.

A young, round, solemn faced ecuadorian girl took our orders, and was back five mins later with bowls of ceviche served with extra limes and fried plantain chips (YES!)

I was still hesitant, but dove in. Wow, what a surprise! Delicious, melt in the mouth pieces of fish in a tangy, perfectly seasoned juice that I finished every sip of once the fish was gone. (Peruvians call this liquid, ‘Leche de Tigre’, Tiger’s Milk, and it is said to be very good at curing a hangover)

My version here is quite simple, as I was lucky enough to score some freshly caught local Pink Snapper and I didn’t want to hide its flavour with too many others. All countries in South America make their ceviche differently. Peru is the most famous for theirs, which is generally made with lime juice, chillies, red onion, coriander and salt and pepper; and is usually only cured for about 10 mins before it is eaten. But I preferred the Ecuadorian ceviche, with it’s punchy lime flavour and the way that they leave it for longer so that the fish is fully cooked.

I recently ate ceviche in a Mexican restaurant and they had also used some coconut milk which I thought was a great addition. So here, I’ve mixed all of the things that I like about all the different ceviches that I’ve tried. You can serve it in so many different ways; in lettuce cups as a canapé, on tostadas with guacamole as a party food, in a wrap for lunch, etc. The possibilities are endless and whats more is that you don’t need any electricity to do it!

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Serves 1 as a main meal or 2 as a light meal



1 fillet of pink snapper, about 250g-300g, thinly sliced (or any other type of fresh fish)

Juice of 2 limes

2 tablespoons fresh coriander leaves, chopped, plus extra to serve

1/4 cup coconut milk

Big pinch of salt

Sliced red chilli to serve


400g can butter beans, rinsed and drained

1/2 red onion, thinly sliced

1/2 red capsicum, thinly sliced

1/4 cup coriander leaves

1/2 an avocado, sliced

Drizzle of lemon oil and white wine vinegar

Salt and pepper

To serve

Plain corn chips

Extra limes

Hot chilli sauce

Lettuce or cabbage leaves (to use as cups)


In a non-reactive dish (glass is best), combine the fish, lime juice, coriander, coconut milk, and salt. Stir to combine, cover and refridgerate for 2-3hrs.

Meanwhile, combine all the salad ingredients.

To serve, top the ceviche with extra coriander and fresh chilli. Serve with the salad, corn chips, lettuce leaves, hot sauce and extra limes.



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