Peruvian-style ceviche dressed with leche de tigre  - 'tiger's milk' - is distinctively citrusy and fresh, cutting through the softness of the white fish.




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  • 600 g sea bass fillets, skinned and pin-boned
  • 2 green chillies, finely chopped
  • juice of 3 limes
  • juice of 1 orange
  • ½ red onion, finely sliced
  • large handful of coriander, roughly chopped
  • sea salt

Quinoa salad

  • 200 g quinoa
  • juice of 1 lime
  • 1 cucumber, deseeded and sliced in half moons
  • 250 g cherry tomatoes, diced
  • 1 avocado, roughly diced
  • large handful of mint leaves, roughly chopped
  • large handful of coriander, roughly chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Slice the fish into 2 cm cubes, place in a bowl and season with sea salt. Let sit for 2–3 minutes before adding the chillies, lime and orange juice. Leave to marinate in the fridge for 10 minutes. Add the red onion and coriander to the bowl and toss to combine.

2. Cook the quinoa and then spread out on a shallow dish to cool. When cool squeeze over the lime juice and mix through the remaining salad ingredients. Season with sea salt to taste.

3. Serve the ceviche in individual portions with the quinoa salad on the side.