Kingfish Ceviche

Prep time: 30 minutes

Cook time:

Serves: 6 - 8 People

‘Kingfish Ceviche’ This is the food I love to eat!

I always feel inspired after a day in nature to respect the catch by preparing it simply and letting the ingredients shine!

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  • Prep time: 30 minutes
  • Total time: 30 minutes
  • Serves: 6 - 8 People


  • 300 g Fresh kingfish , (or similar local white flesh fish)
  • 1/4 Small pineapple
  • 125 g Pickled Jalapenos
  • 1/2 tin Black beans
  • 1 Ripe avocado
  • 1 Small red onion
  • 1 Bunch coriander
  • 2 Limes
  • Olive oil
  • Flakey salt
  • 1 bag Your favourite corn chips


  • 1)

    Every time I make this recipe I do it slightly different so don’t hesitate to add or takeaway ingrediants you do or don’t like, or put more/less of the things you like in there. It’s more by eye than quantity with ceviche.

  • 2)

    Start buy dicing your kingfish into small cubes and pop that into a large bowl that can hold all of your ingrediants, you can go with whatever size dice you like for the fish but I enjoy a very small dice for my ceviche. 

  • 3)

    Next very finely dice a 1/4 pineapple stalk & skin removed, pickled jalapeños, red onion, avocado and add those too the bowl. Rinse and drain your black beans, and add those with the zest and juice of 2 small limes. Add a good pinch of salt and a drizzle of olive oil with handful of chopped coriander and give the ceviche a toss around. Test for seasons it loves a lot of salt.

  • 4)

    Serve it up in your favourite bowl with a heap of corn chips and dig in! 


Make and eat this straight away as the citrus cured the fish and goes nasty if kept in the fridge. 

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