Cheap + Cheerful / Chilli / Coriander / Cucumber / Light Meals / Lime / Main Course / Meals + Courses / Red Onion / Savoury / Seafood

Kingfish, Lime + Chilli Ceviche with Sweet Potato Chips

A big, bright, spanking fresh fish dish that brings all your senses to life. Raw kingfish is tossed in lime juice, chilli, and coriander and gently ‘cooked’ by the acid in the marinade. It’s fast, a treat for the eyes, and a party for the taste buds. It’s the perfect dish to add a touch of summer to the cooler months of the year.

Kingfish, Lime + Chilli Ceviche with Sweet Potato Chips

1 long red chilli

Juice of 2 limes

Sea salt

Freshly ground black pepper

2 x 180g kingfish fillets, skinned, boned, and as fresh as possible*

1 cups ice cubes

½ red onion, thinly sliced

1 tbsp fresh coriander, finely chopped

1 cucumber, peeled into ribbons

Fresh coriander leaves, for serving

Sweet potato chips, homemade or store-bought

Extra limes, sliced into wedges, for serving

Extra chilli, sliced, for serving


*If kingfish is not available another firm white fish fillet can be substituted

Kingfish, Lime + Chilli Ceviche with Sweet Potato Chips

Bring a small saucepan of water to a boil. Add chilli for 1 minute. Remove chilli from the pan and drain. When cool enough to handle peel off the skin and remove the seeds.

Place chilli in a mortar, add a squeeze of lime juice, salt and pepper and grind to a paste. Set aside.

Thinly slice the fish. Place fish in a bowl along with the remaining lime juice and a few ice cubes. Add red onion, some of the chilli paste, and season with salt and pepper. Mix together. Taste and adjust heat by adding more chilli paste. Stir in chopped coriander and cucumber.

To serve, transfer to a serving bowl, top with fresh coriander and serve alongside sweet potato chips. Alternatively, for a more dramatic plating, serve on a board.

Eat immediately.

Serves 2

Kingfish, Lime + Chilli Ceviche with Sweet Potato Chips

13 thoughts on “Kingfish, Lime + Chilli Ceviche with Sweet Potato Chips

  1. That just pops off the screen at me. Do you think I could use salmon? It’s about the only fish I can get my hands on that I trust.

    • Thank you for the comment nancy. Yes I can’t see why you couldn’t use salmon but keep in mind that it will have a completely different flavour. Salmon has a stronger flavour and not quite as delicate so you might need to play around with the amount of lime juice, chilli, salt and pep you add. Would love to know how you get on if you have a chance! Kx

  2. The ceviche looks amazing, thank you for the recipe. I love the idea of adding crunch with sweet potato chips. Are they just made by slicing sweet potato and baking? Or deep frying?

    • Thank you! There are lots and lots of recipes online for sweet potato chips. I like to bake mine in a hot oven (flipping half way through cooking) but you can also fry.

  3. What vibrant colors in the dish! I love the juxtaposition of the fabric, the wood, and the food. Beautiful photography.

    I know that ceviche is traditionally served with popcorn. What prompted the change to potato chips? I like it, just curious!

    • Thank you for the lovely words! I was inspired by a ceviche dish I tried that had little cubes of boiled sweet potato. While lovely with the softness of the potato I also love texture in a dish so played around with the idea of crisping up potato element! Kx

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