A Light, Citrus-Cured Seafood Favourite

Fresh, vibrant, and bursting with citrus flavour, this Yellowtail Ceviche is the perfect dish for warm days, relaxed entertaining, or a light starter. Made with premium Yellowtail and bright lime and lemon juice, this recipe highlights the natural flavour of the fish while keeping things simple and refreshing. Using high-quality, responsibly sourced Yellowtail ensures the best texture, flavour, and food safety when preparing raw seafood dishes.

Ingredients (Serves 2–3)

300g Pescaluna Yellowtail, fresh, skin removed and cut into small cubes
Juice of 4 limes
Juice of 1 lemon
1 small red onion, finely sliced
1 small red chilli, finely chopped (optional)
½ cup cherry tomatoes, diced
½ cucumber, finely diced
Fresh coriander (cilantro), chopped
Salt & freshly ground black pepper, to taste

How to Make Yellowtail Ceviche

1. Cure the Fish

Place diced yellowtail in a bowl and cover with lime and lemon juice.
Allow to marinate for 15–20 minutes, until the fish turns opaque.

2. Add Fresh Ingredients

Add red onion, chilli, cherry tomatoes, and cucumber.
Gently mix to combine.

3. Season & Finish

Season with salt and black pepper.
Stir through chopped fresh coriander.

What to Serve With Yellowtail Ceviche

• Crispy tortilla chips
• Toasted sourdough slices
• Lettuce cups or baby gem leaves
• Avocado slices
• Pickled red onion

Tips for the Best Yellowtail Ceviche

• Always use sashimi-grade or very fresh yellowtail
• Keep fish well chilled before and during preparation
• Dice fish evenly for consistent curing
• Taste citrus level before serving and adjust if needed
• Serve immediately for best texture and flavour

Cooking with Quality, Sustainable Seafood

Pescaluna supplies premium Yellowtail sourced with care and handled to the highest quality standards. Based in Cape Town, Pescaluna offers both fresh and frozen seafood options to customers across South Africa. Shop online or visit us in-store to access responsibly sourced seafood you can trust.