• Trevally
  • Peppercorns
  • Lime
  • Olive Oil
  • Salt


Fillet the Trevally removing all bones and skin.   Slice the fillet into fine strips.  In a pestle and mortar grind the peppercorns.

Layer the Trevally strips on the base of a shallow bowl.  Cover with lime and a dash of olive oil.   Season with a sprinkle of salt and the ground peppercorns.

Leave for 10 minutes and the Ceviche will be ready to eat.