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Lime-Cured Fish with Chilli Padi and Pink Onions

Lime-Cured Fish with Chilli Padi and Pink Onions Bliss

This Lime-Cured Fish with Chilli Padi and Pink Onions is a vibrant ceviche-style dish perfect for appetizers.
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Prep Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizers
Cuisine: Southeast Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 fillets Fresh Fish (seabass or snapper) Use firm varieties
  • 1/2 cup Lime Juice Freshly squeezed
  • 2 tablespoons Fish Sauce Or substitute with soy sauce
  • 2 pieces Chilli Padi Adjust according to spice tolerance
For the Fish & Onions
  • 1 large Red Onion Slice thinly

Equipment

  • Mixing Bowl
  • Sharp Knife
  • Serving Platter

Method
 

Step‑by‑Step Instructions
  1. Prepare the Marinade by combining lime juice and fish sauce in a mixing bowl. Slice Chilli Padi and add it to the marinade.
  2. Cure the Fish by cutting it into bite-sized pieces and submerging it in the marinade for 15-30 minutes.
  3. Add Onions by slicing them thinly and folding them into the fish mixture, letting it rest for an additional 10 minutes.
  4. Serve the Dish on a platter, garnishing with extra Chilli Padi or lime wedges.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 6gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 5mg

Notes

Serve chilled and enjoy as an impressive starter or alongside crispy prawn crackers.

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