Watermelon, fish and finger lime ceviche

KP
Kane Pollard
Recipe
NH
Natalie Homan
Styling
BH
Brendan Homan
Photograph

Try this fabulously fresh watermelon, fish and finger lime ceviche this weekend – an impressive starter for any meal.

Watermelon, fish and finger lime ceviche
serves 4

Pearls from 6 finger limes (around 30g of pearls)
60g olive oil
15ml lime juice
2g salt
200g raw fish, diced
200g diced watermelon
Native thyme and flake salt to garnish

For the dressing, place the finger lime pearls, olive oil, lime juice and salt in a small mixing bowl. Stir to break down the salt and set aside. Dice fish and watermelon into 1-centimetre cubes and arrange on a chilled plate.

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Dress generously, season with flaked salt and fresh native thyme.

 

This article first appeared in the June 2024 issue of SALIFE magazine.

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