Courtesy Tom Robbins


  • Two cheap white fish, hake and angelfish, are suggested.
  • Apparently any citrus will do but when limes are low it helps to add an acidic sweet fruit, such as the naartjie, to the lemon. Or just use grapefruit.


  • Chop the fish into small pieces. Cure the fish in lime juice with sea salt for around eight minutes. Then squeeze out the juices with your hands.
  • Add grated ginger, finely chopped chillies, spring onions and fresh coriander.

Voila, you now have refreshing and healthy summery starter. Play around with the marinating time and herb combinations that suit your palate. Invite friends over for a lunch party and instruct them to each make their own ceviche combos. You’ll be the talk of your circle.

I only used about a third of my angel fish and fried the rest in butter for a main course (for one). The upshot – you don’t need an expensive fish to prepare ceviche.