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Chatham Blue, Pineapple, and Cherry Tomato Ceviche on Crunchy Tostadas

In this delicious and super simple ceviche recipe, our champion Chatham Blue is marinated or “cooked” in lemon juice with red onion, then paired with sweet pineapple, capsicum and cherry tomatoes. If making for the whole family add chilli at the end to the adults' plates. This can be made a couple of hours in advance and stored in the fridge.


Serves: 4
Prep time: 20 minutes
Marinating time: 1 hours
Recipe by Gretchen Lowe, My Weekend Table



500g Chatham Blue, thawed and cut into 1cm cubes
1 cup lemon juice (or lime juice)
1 red onion, thinly sliced
1 cup pineapple, cut into 1cm cubes
1 red capsicum cut into small cubes
1 red chilli, finely chopped (optional)
1 cup cherry tomatoes, quartered
Small bunch coriander, roughly chopped
2 tbsp extra-virgin olive oil
1 tsp caster sugar

To serve
Tostadas or corn chips to serve (naturally gluten-free)
Avocado, sliced


1)  Combine Chatham Blue, lemon/lime juice and red onion in a glass or ceramic bowl. Cover and let ‘cook’ in the fridge for 1-1.5 hours.
2. Remove the Chatham Blue and onion from the lemon/lime juice and place in a bowl. Discard the juice.
3. Add the pineapple, capsicum, chilli, cherry tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar.
4. Serve on tostadas or corn chips with avocado and extra lemon juice. 


This recipe was created with our award-winning Chatham Blue Cod...


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