Barramundi Ceviche

Serves: 4-6

Prep Time: 30


  • 2 lbs of Australis Barramundi fillets, cut into small square pieces
  • 2-3 jalapeños, thinly sliced
  • 4 garlic cloves, crushed
  • 4-5 large shallots, peeled, thinly sliced
  • 4 roma tomatoes, seeded and diced
  • 2 bell peppers, 1 orange 1 yellow, diced finely
  • 1 cup of pineapple, diced finely
  • 15 limes, juiced and divided (½ + ½)
  • 1 bunch of cilantro, chopped as finely as possible
  • 2-3 tbs olive oil
  • Salt to taste


  1. Place raw fish pieces in a glass dish and season it with salt, crushed garlic and cover it with half of the lime juice.
  2. Cover the dish with plastic wrap and chill, let the fish "cook" itself in the lime juice for at least 2-3 hours.
  3. Once the fish is "cooked" in the lime juice, remove the fish and rinse well.
  4. Combine the fish with shallots, tomatoes, bell peppers, pineapple, hot peppers, cilantro, the remaining lime juice, olive oil and salt to taste in a large non-reactive bowl and refrigerate for at least 30 minutes before serving.


Served at the 2009 Emeril Golf Classic.

Recipe Source:

Created by Chef Neath Pal, Instructor at Johnson and Wales University College of Culinary Arts

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