Summer Ceviche Recipe

Once I had no tomatoes in the house, but I did have nectarines and a freshly delivered order of fish, so off I set to make one of my favourite dishes with a twist to really capture the taste of summer. Makes a lovely light lunch.

Dairy Free | Gluten Free | Serves 4

 

INGREDIENTS AND INSTRUCTIONS

3 healthy gurnard or snapper fillets, chopped into bite size pieces

1⁄4 small red onion, or 2 stalks spring onions, finely chopped

juice of 6-8 lemons or limes

2 yellow nectarines, cut into small pieces
half a long red chilli, finely chopped
1/4C organic coconut milk
3T fresh coriander (I used stalks as well)
sea salt and ground black pepper

 

  1. Combine fish and lemon/lime juice in a glass bowl.

  2. Leave for a couple of hours in the fridge for the fish to "cook" (it will become opaque).

  3. Add remaining ingredients to bowl.

  4. Cover and put back into fridge for 20 minutes to allow flavours to develop.

  5. Serve on buttered paleo toast with some guacamole!


 

Enjoy this free recipe?

I am passionate about helping make real food food our ally. For the price of a cup of coffee, you can help support the development of more free recipes via Ko-Fi without the huge amount of text to scroll through first. You may also really enjoy my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours.

 

If you do make this dish, please share on Facebook or Instagram and tag me in! I'm @raisedonrealfood. Thank you ♡

If you’re interested in one-on-one coaching designed to help you build a strong nutrition and lifestyle foundation to overcome skin and gut health related challenges such as eczema and allergies, I see a small number of clients each week from around the world in my private integrative nutrition and gut health clinic which is 100% online. For more information visit here.