Fast Recipes


Australian Gourmet Traveller fast food recipe for ceviche

By Hamish McLeay
  • Serves 6


  • 350 gm sashimi-grade red snapper, ocean trout or hiramasa
  • ¼ small red onion, very finely chopped
  • ½ fresh long red chilli, seeded and very finely chopped
  • 2 limes, juiced
  • 1 tbsp capers, very finely chopped
  • ½ small clove garlic, very finely chopped
  • ¼ cup extra-virgin olive oil
  • 24 witlof leaves (about 2 heads)


  • 1
    Using a very sharp knife, cut fish into 2-3mm pieces and place in a bowl. Add remaining ingredients except witlof and mix well. Cover and refrigerate for 25 minutes for flavours to develop. Divide ceviche among witlof leaves placed on a platter, top with chives and serve immediately.