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Mushroom & Kingklip Ceviche – Seafood with a zesty twist

3 min read

South Africa has some of the best weather during summer and we love eating light meals that fill us up, tickle our taste buds and don’t make us feel too heavy. We laso have some incredible seafood all around our great coastline, the perfect summer protein. We have combined beautiful fresh seafood with the great cooking method of South America, ceviche. It’s a way of curing fish with citric acid, making it perfectly edible and makes for a perfect salad.

You can also use salmon, tuna, yellow tail or prawns. Select your choice of fish or seafood based on the freshness. You are essentially just curing the fish in acid and want the highest quality, freshest produce you can get your hands on. So call the fishmonger first, find out what is fresh and then choose which fish to go with. If you don’t want the dish to be too spicy, remove the seeds from the chillies. However, a spicy ceviche is a great ceviche. The rest of the ingredients like mushrooms and tomatoes turn our Mushroom & Kingklip Ceviche into a great summer meal.

An amazing way of preparing fish and some spicy flavours, our Mushroom & Kingklip Ceviche is the summer meal you need to share with loved ones.

Mushroom & Kingklip Ceviche Recipe

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Recipe by South African Mushroom Farmers’ Association
Course: Main, SnackCuisine: South AmericanDifficulty: Easy




Prep time



Total time



You can also use salmon, tuna, yellowtail or prawns. Select your choice of fish or seafood based on the freshness.


250 g kingklip / firm white fish, skinless

60 ml freshly squeezed lime juice

100 g cherry tomatoes, quartered

250 g baby button mushrooms, sliced in half

1 large jalapeño, diced

2 pickled red chillies, diced

1 tbsp coriander, roughly chopped

¼ red onion, finely diced

1 tsp fresh ginger, grated

2 Tbsp olive oil

Salt and pepper, to taste


1 large avocado, diced

1 lime, cut into wedges

Thinly sliced rye bread, toasted


Dice the kingklip into cubes.
Place is a shallow dish with the lime juice.
Make sure the lime juice covers all the fish.
Cover with cling film and place in the fridge for 20 minutes.
Prepare the rest of the ingredients by combining the ingredients in a bowl and toss lightly.
Drain the cured kingklip but reserve the marinade.
Fold the kingklip into the rest of the ingredients and drizzle with the lime juice marinade.
Season well to taste.
Scoop some of the mushroom and kingklip ceviche onto a slice of rye toast along with some diced avocado and a squeeze of fresh lime juice. 


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