Wasabi Vinaigrette Ceviche

This recipe created by Lyn Potter, and links to her blog post. Wasabi Vinaigrette Ceviche 


  • 200 gm of freshly caught kahawai ( which had been filleted)
  • 1/2 long sweet red pepper ( seeds removed and cubed)
  • 1/4 red onion ( finely chopped)
  • 1 large tomato (deseeded, the juice squeezed out and chopped)
  • The juice of 1 lemon 
  • Corn scraped from 1 cooked cob 
  • 3 tablespoons of Telegraph Hill Wasabi Vinaigrette
  • Chopped coriander to garnish
  • A cos lettuce leaf to line each bowl (optional)


  1. Marinate the fish in the juice of 2 lemons for at least 1 hour.
  2. The fish should change to an opaque white as it is "cooked" by the lemon juice.
  3. Drain the lemon juice off and then mix the fish with all the other ingredients.
  4. Leave in the fridge for a further hour ( or longer) to allow the flavour of wasabi vinaigrette to mingle with the other ingredients.
  5. Line each bowl with a cos lettuce leaf.
  6. Add the ceviche.
  7. Garnish with chopped coriander.

Variation: Add some cubes of avocado just before serving.

Recipe and photograph by Lyn Potter. Read more from Lyn at http://focussedonfood.blogspot.co.nz/ - 

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