Chef's Recipes

Marinated reef fish with citrus and capers

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

By Jonathan Barthelmess
  • 15 mins preparation
  • 2 mins cooking
  • Serves 4
  • Print
"Greca is right on the water, so we like to celebrate fish and seafood," says owner Jonathan Barthelmess. "We have a great supplier who brings in amazing reef fish from Cairns, which we pair with citrus, including finger limes and blood orange when they're in season."


  • 1 tbsp olive oil
  • 15 capers in vinegar, rinsed and dried well
  • 1 lemon and 1 lime, peeled
  • 150 gm skinless white-fleshed reef fish fillet, such as coral trout, snapper or kingfish, thinly sliced
  • 4 radicchio leaves, torn
  • 1 tbsp chopped chives
  • Small purslane leaves (optional; see note), to serve
  • 1 tbsp extra-virgin olive oil


  • 1
    Heat oil in a small saucepan over high heat. Add capers and fry until crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels.
  • 2
    Cut 5 segments from the lemon and 5 from the lime and place in a non-reactive bowl. Squeeze in 2 tsp each lemon juice and lime juice, add fish, toss to coat, and marinate for 5 minutes.
  • 3
    Divide radicchio among plates and top with fish, citrus segments and juice. Scatter with capers, chives and purslane, season with salt to taste and drizzle with extra-virgin olive oil to serve.


Purslane is available from farmers' markets and select greengrocers.Drink suggestion: A floral, fruity white, such as the 2017 Jim Barry Assyrtiko. Drink suggestion by Sam Christie.