Ceviche in Endive Cups

By: Sally James

  • Cuisine:


  • Course:



  • 1 lb very fresh boneless skinless fish, try snapper, halibut, swordfish, raw prawns,
  • Juice of 2 limes
  • 1 small red jalapeno pepper, finely diced
  • 1/2 small red onion, finely diced
  • 2 tbsp chopped chives
  • 1/4 cup chopped cilantro or basil
  • 1 tomato, seeded and finely diced
  • 3 heads endive , large leaves separated (to serve)


  1. Chop the seafood into small even pieces, discarding any dark flesh.
  2. Place in a non-reactive bowl. Add the remaining ceviche ingredients except the tomato and mix well.
  3. Cover with plastic and refrigerate for 1-2 hours or until ready to serve.
  4. Just before serving add the tomato and spoon into endive cups.