The Herdsman Market – Ceviche

“When we are talking about fresh local produce you should visit The Herdsman Market. They have one of the largest ranges of fresh local products in WA and it has always been a great resource for Menu Magazine. Needs to be seen to be believed. Fresh seafood, meats, fruit & veg, a café, Florist, bakery and many other specialty products – The Herdsman Markets have you covered.”

Last year we featured the UMA Restaurant with their famous ceviche well on this program resident foodie – Natalie Bennett shows us her recipe for Blood Orange & Red Emporer Ceviche. Here’s how you can do it at home!”

Blood Orange & Red Emperor Ceviche (serves 4)

There is more than one way to cook a fish, if you haven’t tried ceviche yet its intriguing, fresh small cubes are transformed by the magic of the acid in our citrus fruit and a little salt to ‘cook’ or cure it. The fascinating, slightly tart blood orange is perfect for this elegant fun Mexican inspired summer favourite. Pass me the Cerveza!


  • 3 blood oranges
  • 600g fresh red emperor fillet (or firm white fish)
  • 4 limes, juice & zest
  • 1/2 tsp sea salt
  • 1 jalapeno chili, thin sliced
  • 1 red chilli, thin sliced
  • 1 avocado, cut into small cubes
  • 1/4 red onion, thinly shaved slices
  • Corn chips, lightly salted


Using a sharp knife, cut the rind and white pith from two blood oranges, following the shape of the orange on the outside leaving it whole. Then cut each segment out of the orange. Set aside segments in the fridge.

In a large flat glass dish place lime juice, salt and the juice of one blood orange.

Prepare clean surface, use a very sharp long knife to slice fish in one sweeping movement from the tip to the back of the blade about 8-10mm thick, now turn the board and cut in the other direction to roughly form cubes. Arrange the fish, spread into citrus marinade, ensuring it is well coated, place in the fridge to cure for 20 minutes. Stir occasionally.

Cut segmented orange into a similar size of the avocado pieces and fish, place into a bowl with a small amount of the sliced chilis and red onion, to taste. The fish is delicate so less is more, and you may not use all of the chilli or onion. Pop into a scone ring and press to shape or simply serve in a bowl. Serve with warm corn chips, garnish with chilli slices & coriander.


  • Select firm fleshed white fish, we used Red Emperor, ask your fishmonger what of the days catch best suits ceviche. Keep fish cold at all times, and use very clean surfaces & knives to prepare, better yet ask the fishmonger to prepare the fish if possible.
  • Blood oranges best suit this dish as they have more tart flavour.
  • We love chilli, if you don’t you can omit and add a little white pepper, or ask staff for a mild chilli suggestion.
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