Eat

Quick & Easy Ceviche Salad

See Need Want Mood Boosting Foods Ceviche Salad Recipe
Cook time 2 Hours
Serves 6
Difficulty Easy

Method

  • Step 1. Combine the lime juice, olive oil, zest, sugar and salt in a large bowl and stir to mix well. Using a small sharp knife, peel the skin from the orange, taking care to remove all the white pith. Using a large sharp knife, slice the peeled orange very thinly.

  • Step 2. Peel the beetroot and finely slice. Cut the slices into 1cm pieces, then transfer to a bowl, cover with plastic wrap and refrigerate until needed.

  • Step 3. Trim and very finely slice the fennel, widthways. Trim, seed and finely chop the chilli.

  • Step 4. Cut the fish into 2cm pieces. Add the orange slices to the lime juice mixture in the bowl with the fennel, shallots, chilli and fish.

  • Step 5. Gentle toss to combine well and coat the fish. Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the fish is opaque.

  • Step 6. Add the beetroot to the fish mixture and stir gently to just combine. Transfer to a serving platter and scatter the pistachios, coriander leaves and micro greens over. Serve immediately.

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