Its also a dish that has been embraced by fine dining establishments around the world.

It plates up elegantly and is an ideal light seafood starter to precede a richer main.

Im here to bust that myth!

Close up of Ceviche in a spoon

Raw sashimi-grade kingfish fillets, ready to be used to make Ceviche

Raw fish + lime juice + 5 minutes = Ceviche!

It does not mean its necessarily fresh enough to eat raw.

), this is used in some Latin American countries.

Bowl of Ceviche ready to be eaten

Trevally Although we havent seen it mentioned, raw trevally is beautifully soft-textured and would make a fine ceviche.

Available at some good fishmongers here in Australia; and

Cod and mahi mahi Popular options in America.

Theres no one way to make ceviche.

Photo showing before and after “cooking” raw fish with lime juice for Ceviche

Each country, city, restaurant and household has their own way.

At its core, however, the avocado and jalapeno in this makes this a Mexican Ceviche.

Without oil, I find Ceviche is too sour.

Raw kingfish for Ceviche

Raw sashimi-grade kingfish fillets, ready to be used to make Ceviche

Even in Mexico, I found most Ceviches there to be too sour!

(*She ducks as Mexicans throw rotten tomatoes at her!

*)

Avocado and jalapeno these add ins are traditional in some versions of Ceviche found in Mexico.

During lime juice over raw fish for ceviche

Creamy pieces of avocado are a sensational pairing with the delicate pieces of fish!

Coriander/cilantro essential fresh herb flavouring for ceviche.

Ceviche is certainly best eaten fresh, but its still wonderful 20 minutes later.

Ingredients in Ceviche

I like using small pieces for better texture and ease of eating.

In other countries it comes with plantain chips or rice.

In fine dining restaurants, its served in all sorts of fancy ways.

How to make Ceviche

I really hope you give this a go one day.

Especially those of you who have previously been turned off by overly sour ceviche in the past.

Now go make friends with some local fishermen!

Bowl of Ceviche ready to be plated up

Can you imagine if pool Lifeguards had the same attitude?

Close up of Ceviche on tortilla chip

Scooping Ceviche with corn chips – a traditional way to serve Ceviche in Mexico

Two different ways to serve Ceviche - as an appetiser on corn chips or with crostini

Two ideas for ways to serve Ceviche: individual servings with a side of crostini bread, or a canapés platter with Ceviche piled onto corn chips.

Close up of Ceviche, ready to be eaten

Prevent screen from sleeping

Beetroot Cured Salmon (Gin or Vodka)

Tuna Tartare with Lychees - Simple and elegant to make, a great starter that’s healthy too!

Homemade Cured Salmon Gravlax is arguably the easiest luxury food to make at home at a fraction of the cost of store bought! www.recipetineats.com

Close up overhead photo of Poke Bowl recipe

Dozer-leaning-into-pool-to-get-toy