Name: Ceviche with Melon, Mint and Cucumber
Prep time: 1 h
Total time: 1 h
Cuisine: Seafood
Ingredients: 600 grams fresh, firm white fish fillets; ½ cup lemon juice; 1 teaspoon sea salt; 2 tablespoons lime juice; 1 tablespoon orange juice; 2 tablespoons olive oil; 1-2 teaspoons wasabi paste; 1 clove garlic, crushed; ½ teaspoon grated fresh ginger; 1 honeydew melon, peeled, seeded and diced; 1 cup thinly sliced telegraph cucumber; 2 spring onions, thinly sliced; 2 tender inner stalks celery, thinly sliced; 1 firm but ripe avocado, diced; ¼ cup mint leaves, thinly sliced; sea salt and freshly ground pepper

Instructions

5 steps

Slice the fish thinly and place in a shallow dish. Add the lemon juice and salt and turn to coat. Cover and refrigerate for 1 hour or up to 6 hours. The longer the fish is left in the lemon juice the more 'cooked' it becomes.

Salad - Strain the fish and discard the liquids.

Salad - Whisk the lime and orange juice, olive oil, wasabi paste, garlic and ginger in a large bowl and season.

Salad - Add the fish and all the remaining ingredients and gently combine.

To serve - Transfer to a shallow serving plate and serve with extra lime wedges.

Progress

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