White fish ceviche, Walvis Bay crab

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Preparation info

  • Serves


    Starter Portions
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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Definitely something to do when catching fish. Take a tub of the ceviche mix and add fish slices as caught. Bloody good, I tell you!


White fish

  • 4 slinger fillets (360 g) – thinly sliced (you need 120 slices – 15 per serving)

Ceviche mix

  • 4 lemons – the juice
  • 2 limes – the juice
  • 20 sprigs chives – finely sliced
  • 2 sprigs fennel tops – snipped
  • ½ jalapeno chilli – finely chopped
  • pinch salt
  • splash of lime cordial

Walvis Bay crab claws

  • 200 g crab claws in the shell
  • ice water – to refresh

Pickled baby vegetables

  • 200 ml rice wine vinegar pickle
  • 120 g micro vegetablesred onion, radishes and carrots40 g each, washed and scrubbed clean

Julienne endive

  • 2 endives
  • ice water – to refresh
  • 80 shoots micro coriander
  • 40 ml wasabi caviarshop-bought
  • 160 ml kale oil20 ml per serving


To prepare the ceviche, stir together all the ceviche mix ingredients. Fifteen minutes before serving, pour the ceviche mix over the fish slices.

Blanch the claws and refresh in ice water. Remove the flesh from the shell and reserve.

Make the rice wine vinegar pickle as per the recipe. Pour the cold liquid over the prepared micro vegetables, and leave for at least an hour to steep before serving.

Peel back the endives and julienne 6 of the small inside leaves. Refresh in ice water to keep crisp.

To assemble, arrange on each plate as you like or follow the photo. Remove the fish from the ceviche mix and place on each plate. Arrange 15 g of the pickled vegetables on each plate. Add the crab and top with 3 g julienne endive, 10 shoots micro coriander and 5 ml wasabi caviar. Finish with the ceviche liquid, as desired, and 20 ml kale oil.