Barramundi Ceviche

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Whole Baked Barramundi
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Barramundi Ceviche


  • 500g Fresh Skinned Barramundi Fillets
  • 1 Medium Green Chilli (Seeded)
  • ¼ Cup Sun Dried Tomatoes
  • 1 Garlic Clove
  • ½ Bunch of Fresh Coriander
  • ½ Bunch of Fresh Parsley
  • 1 Teaspoon coarsely ground Black Pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • ¾ Cup Lime or Lemon Juice

“ Water quality is the primary focus in growing Spring Creek Barramundi. Good water equals great tasting Australian Barramundi.’”

Tim Bade, Farm Manager, Spring Creek Barramundi

  1. Finely chop the chilli, sun dried tomatoes and garlic. Coarsely chop the coriander and parsley.
  2. Slice the fresh barramundi fillets into slices about 3-5mm thick. In a ceramic bowl, gently mix the barramundi slices with the chilli, sun dried tomatoes, garlic, coriander, parsley, pepper, fish sauce and olive oil.
  3. Pour over the lime juice and ensure that all of the barramundi slices are covered in juice.
  4. Cover the bowl and place in the refrigerator for at least 12 hours.
Serving suggestion: Drain the juice from the barramundi slices and serve over green papaya salad or on crusty bruschetta.