Ceviche is ultimate summer food: healthy, light and bursting with flavour. Chunks of juicy nectarine takes the sting out of the fresh chili. Serve wrapped in lettuce leaves or over prawn crackers.

Ingredients – serves 4 as a light lunch or starter

100g skinless firm white fish, such as snapper or kingfish, cut into 1cm pieces

¼ small red onion, finely chopped

100ml lime juice

1 yellow nectarine, cut into 1cm pieces

1 tbs each finely chopped coriander and mint

1 long red chilli, seeds removed, finely chopped

2 x 30g radish, julienned

½ ripe avocado, finely diced

butter lettuce leaves, to serve


1. Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes to ‘cook’ and the fish becomes opaque.

2. Add remaining ingredients to bowl, and stir gently to combine. Set aside in the fridge for 15 minutes to allow flavours to develop.

3. Serve ceviche with bread or lettuce as desired.

What’s your favourite summer fish dish?