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Mexican Ceviche – Recipe

Mexican Ceviche


3 Limes, juice of

125g Salmon fillet

½ Onion, finely chopped

1 Roma tomato, seeded and chopped

1 Lebanese cucumber

20g Coriander, chopped

1 Garlic clove, crushed

1 Tbsp Bandito’s Jalapeno Slices finely chopped

3 Radishes, finely diced

1 ½ Tbsp Olive oil

1 Avocado, peeled, pitted and diced


Freshly ground black pepper

Olive oil

Bandito’s Nacho Corn Chips to serve



Place the salmon in a bowl. Pour over the lime juice, ensuring that the salmon is completely covered. Cover with cling film and refrigerate for at least 30 minutes.

In a bowl combine the onion, tomatoes, cucumbers, coriander, garlic, Bandito’s Jalapeno slices, radishes and olive oil. Toss to combine. Cover and refrigerate for 30 minutes.

When ready to serve, add the avocado, cubed salmon, salt and pepper. Stir to combine.

Place a medium sized cookie cutter on the plate and fill with the ceviche mixture. Remove the ring and garnish with micro-herbs.

To Serve:

Serve with lime wedges, a spoonful of sour cream and Bandito’s Nacho Corn Chips



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