A luminous dish that dances between the brightness of citrus and the sweetness of passion fruit, this marlin ceviche is a nod to coastal Latin flavors with a refined twist. Clean, sharp, and textural, it’s a dish best served as the sun dips low and drinks begin to clink. The sourdough crisps add an earthy crunch — an elegant contrast to the silky fish and vibrant fruit.
This ceviche celebrates restraint and quality ingredients: line-caught marlin, ripe passion fruit, and the punch of fresh herbs. It’s light enough to be a starter, yet bold enough to stand alone. A contemporary classic for the modern table.
Nutrition per serving
Ingredients
- 1⅓ lb (600g) fresh marlin fillet, skinless and boneless
- Juice of 8–12 limes (approx. 1 cup)
- 1 cup passion fruit pulp (fresh or frozen)
- 1 medium red onion, finely diced
- ½ cup fresh cilantro, chopped
- 1–2 fresh chilis (serrano, jalapeño, or Fresno), finely chopped
- Sea salt flakes or kosher salt, to taste
- Extra virgin olive oil, for optional finishing drizzle
- 1 small sourdough loaf, thinly sliced
- Olive oil and sea salt, for brushing bread
Instructions
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Step 1
Prepare the fish: Cut marlin into ½-inch cubes and place in a glass or ceramic bowl.
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Step 2
Cure: Pour over lime juice and gently stir. Let the fish cure for 10–15 minutes, until it turns opaque.
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Step 3
Combine: Drain half of the lime juice. Add passion fruit pulp, red onion, cilantro, chili, and salt. Toss gently to combine.
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Step 4
Bake crisps: Preheat oven to 350°F (175°C). Slice sourdough thinly, brush with olive oil, sprinkle with sea salt, and bake for 8–10 minutes until golden and crisp.
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Step 5
Serve: Spoon ceviche into shallow bowls, optionally drizzle with olive oil, and serve with sourdough crisps on the side.
Chef’s Tip: For a more intense citrus note, zest a lime into the mix just before serving.