by Zarina

For all you raw fish skeptics out there, let me tell you about this Ceviche.  The freshest of lemon sole finely diced, marinated, and ‘cooked’ in zingy citrus juices together with creamy avocado, crunchy radish, fresh herbs, and a kick of jalapeños. What’s there not to love??  So easy, so summary, so fresh… just the best combo!

The lemon sole stands up so well to the citrus that it gets plump, juicy, has a bite to it, and is amazing as an appetizer in lettuce cups.  I made this for friends the other night, and we polished off the plate so quickly I almost wish I had made more!



Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Lemon Sole fillets without skin
  • ½ red Onion chopped really fine
  • ½ tsp Salt
  • 4 limes juiced
  • ½ Orange juiced
  • 1 Lemon Juiced
  • 2 tbsp Extra virgin olive oil
  • 2 tsps honey
  • A small handful of coriander chopped
  • 3 tbsp Mint leaves chopped fine
  • 2 Green jalapeño chillies chopped fine
  • 8 Radish sliced thin
  • 1 Avocado diced


  1. Put the chopped onion into ice water and soak for 15 mins. Drain well
  2. Cut the fish into small cubes and rub with the salt. Leave for a few minutes while you juice the citrus
  3. Add all remaining ingredients, check to season and adjust if needed
  4. Marinate fish for a minimum of 30 mins and a maximum of 3 hours
  5. Drain the fish and reserve the liquid 
  6. Serve ceviche on a platter with lettuce cups
  7. Add a few spoons of the liquid on top if you want it with more citrusy juices.
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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