- Place the pineapple, cucumber, capsicum, red onion and mint in a bowl and mix through.
- Cut the fish into 1cm cubes and place in another bowl, season with salt and pepper then add the lime juice and mix through thoroughly. The “cooking” by the citrus will only take 2-3 minutes so do this just as you’re about to serve.
- Add the fish to the pineapple mixture, combine and serve your pineapple ceviche in a bowl drizzled with a little olive oil and with baked tortilla chips.
Pineapple Ceviche
Recipe by Jo Feehan- Second Helping
This tasty pineapple ceviche recipe is super fresh and can be split into two portions for two mains or four as an entree.
Ingredients
- 250gm barramundi
- 1 small Lebanese cucumber, finely diced
- ½ red capsicum, finely diced
- 2/3 cup fresh pineapple, finely diced
- ½ small red onion, finely diced
- 12 large mint leaves, finely shredded
- Juice of 2 limes
- Salt
- Pepper
- Extra Virgin Olive Oil
- Tortilla Chips to serve
