Ceviche rojo

A classic ceviche that is rich with the bold flavours and fresh seafood traditionally associated with Mexico's Pacific Coast.


  • • 2 – 3 guajillo chillies
  • • 240g mildly flavoured white fish fillet (such as snapper, flathead or whiting), skin removed
  • • 2 limes, juiced
  • • Salt to taste
  • • ¼ red onion
  • • 1 jalapeno chilli, seeds removed
  • • A handful of coriander leaves

  • Garnish
  • • 3 – 4 slices avocado
  • • 4 – 5 coriander leaves, whole


  1. Remove the stems and seeds from the guajillo chillies. Soak in hot water for 20 minutes, then puree the chillies and pass through a fine sieve, adding a little of the soaking water as needed.
  2. Cut the fish into 1.5-centimetre dice. Place in a medium bowl and add the lime juice and just enough guajillo puree (about one tablespoon) to coat the fish. Season with a little salt and leave for one minute.
  3. Thinly slice onion, finely dice the jalapeno, roughly chop the coriander leaves and add to the bowl with the fish. Mix gently to combine.
  4. To serve, place the fish on a serving plate and garnish with sliced avocado and coriander leaves.