Fish Ceviche with Vietnamese Mint

A great way to prepare fish for a summer entree. You need the freshest possible fish. I love using Mahi-Mahi for this, but you can use Snapper, Ling,  Ocean Trout,….

Ceviche is a way of marinating and “cooking” with the acid present in citrus.


Ingredients for 4

  • 300gr Mahi-Mahi fillet
  • 2 Baby Fennel
  • 1 Red Onion
  • 1 Red Chili (according to taste)
  • 1 Shepard Avocado
  • 1 Punnet Cocktail Truss Tomato
  • 5 Stalks Vietnamese Mint
  • 1 Lemon
  • 1 Lime
  • Avocado Oil
  • Salt and Pepper


  • Rinse and pat dry the fillets. Cut in small cubes (2cm x 2cm). Reserve in fridge.
  • Using a Mandoline or sharp knife, shave the fennel. You need very thin slices. Do the same with half the small red onion.
  • Cut the avocado in small cubes, wash and cut tomatoes in quarters, and chop the chili and Vietnamese mint leaves finely.
  • Put fish, avocado, fennel, onion, chili, tomato and Vietnamese mint in a stainless steel bowl.  Add the juice of half the lemon, and half the lime. Drizzle with 2 tablespoon of avocado oil, season with salt and pepper. Place in fridge for an hour of two.
  • Before serving, drain the water from bowl and toss gently. Taste and rectify seasoning if needed.
  • Serve with a chilled young Riesling from Clare Valley, Tasmania or WA….


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