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Ceviche Recipe with Lemon Kelp

Ceviche Recipe with Lemon Kelp

Ceviche Recipe with Lemon Kelp

Course: MainDifficulty: Easy


Prep time


Cooking time



This ceviche recipe with lemon kelp is a refreshing, South American inspired dish. The citrus juice actually ‘cooks’ the fish and the kelp adds beautiful flavour and nutrients.


  • 500g very fresh fish (monkish, orange roughly, scallops, prawns)

  • 1 small red onion, finely chopped

  • 2 tbsp small capers

  • colourful capsicums, finely chopped

  • juice of 6 limes (& zest of 1)

  • 3 tbsp lime flavoured avocado oil

  • 1/2 tsp Lemon Kelp

  • bruised kaffir lime leaf

  • a few pink peppercorns

  • coriander leaves coarsely chopped

  • one small chilli pepper cut very fine

  • 200ml coconut cream

  • lettuce or banana leaves to serve

  • fresh chopped parsley to garnish (optional)


  • Rinse fish under cold water and pat dry.
  • Slice into fine pieces and arrange in a glass bowl.
  • Add all ingredients except coconut cream and marinate for 6 hours.
  • Drain some of the lime juice and add coconut cream before serving and season with salt and pepper to taste.
  • Serve on lettuce or banana leaf, season with Lemon Kelp seasoning and serve with corn chips.


  • Serves many as an appetizer or 4 as a main course

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