By Isaac Daly
I think we can all agree that raw fish is scary for many except for the boldest of seafarers. But.....this ceviche recipe is an effective gangway into the wonderful world of raw fish, adapted from @fed.by.chef.julian/ on Sammy Hitzke YouTube Channel and tailored to my personal tastes.
The beauty of ceviche is that it's super-fast, super yum, and suits a fish like Trevally, Yellowtail Kingfish, Smaller Mackerel, or even less highly-rated eating fish like Amberjack or even Rainbow Runner. In this recipe, I use Sawtail Surgeonfish but you can experiment and remember that cooking doesn’t have to be elaborate to be fun.
I love the texture and sharpness of spring onions and feel that it kicks arse with the lime/passionfruit threat. I recommend using finger limes but I used passionfruit in this recipe and it worked a treat. A simple dry age for 2-3 days will turn a tough fish into the optimum eating quality and the lime does the rest of the legwork!
500 - 700g (18-25oz) of Fish
4 Passionfruit (or preferably 6-8 finger limes as they are small)
2 - 3 Chillies
2 tablespoons of fish sauce
2 tablespoon brown sugar or palm sugar
Bunch of spring onions
Bunch of coriander/cilantro
4-5 fresh or dried Kaffir lime leaves
Handful of mint
Slice fish into thick sashimi-like slices. Set aside on a paper towel in the refrigerator to remove excess moisture.
Juice the limes into a bowl. Finely grate 2-3 teaspoons worth of lime skin into the bowl.
Cut the passionfruit (or finger limes) into halves, spoon the seeds, pulp, and juice into the lime juice.
Cut the chili (or dice it up finely if you prefer) and add to the lime juice. If you are using dried kaffir lime leaves, dice and add these as well - if they are fresh, leave them till last).
Add the fish sauce and the sugar into the bowl. If using palm sugar, soften first by placing it into a small bowl with a teaspoon of warm water.
Slice the spring onions, chop up cilantro to suit, and add these to the bowl.
Add the sliced fish back into the bowl. Let it sit while the fish is ‘cooking/marinating.’ and begin preparing the other elements. Note: I don't allow the fish to sit beyond 10 minutes as the lime juice can overcook the Shrekviche.
Finely slice the fresh kaffir lime leaves, break mint leaves and spoon the avocado out and cut into small pieces.
Finally, drain the lime juice, add the finely sliced kaffir lime leaves, mint and avocado and serve. I love to eat Shrekviche with Corn Chips (Doritos as usual!)
Serves 4- Enjoy immediately
This recipe is 1 of 140+ recipes designed to make you a better Seafood cook and get out of your comfort zone. Check out 99 Spearo Recipes available on Kickstarter Nov 7 - Dec 7, 2021
99 Spearo Recipes is a cookbook crowdsourced from the spearfishing community. The recipes are all actionable, simple meals for the everyday diver. Nearly every recipe requires <30 minutes prep time and I can guarantee you will get out of your comfort zone and make some banging meals for your friends and family. Check it out on Kickstarter now! CLICK HERE
Isaac aka Shrek is the host of the Noob Spearo Podcast. A spearfishing-centric podcast where experts, authorities, and characters from around the world explore topics such as underwater hunting, freediving, photography, mental health, unlocking human potential, marine biology, sailing, survival, emergency first aid, and more.
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