Stunning ceviche

This beautiful dish is as varied in flavour as in colour. lemons, chili, ginger and of course black garlic in perfect harmony to accompany the fresh fish, herbs, and pineapple. 



  • 1 lb white fish, fresh, boneless, sliced into bite size pieces

  • 4 limes & 2 lemons, juice

  • 15 Original Black Garlic cloves, quartered

  • ½ medium pineapple, chopped 

  • 2 plum tomatoes, chopped

  • ⅓ small English cucumber, chopped

  • 1-2 medium heat red chillies, deseeded and finely chopped

  • 2/3 cup orange juice

  • 1 heaping tbs freshly minced ginger

  • 1-2 hass avocado, chopped

  • Salt to taste

To serve

  • 2 tbs chives, chopped

  • ⅓ cup fresh coriander and basil leaves, chopped


In a glass bowl, submerge sliced fish in lime and lemon juice and place the bowl in the refrigerator for up to 15 minutes. If you leave it for much longer the fish will cook in the acid and loose its nice texture and colour.

Tip: It is an imperative that you use the freshest fish possible.

Meanwhile, chop the remaining ingredients.

When you’re ready to mix it all together, drain the fish and discard the soaking liquid.


Place your fish in a large mixing bowl (glass or stainless steal), season the fish with salt, as you would if you were to fry it. Add the remaining ingredients and mix it all gently. 

Adjust the seasoning and serve.

Tip: If you don’t intend to serve your ceviche immediately, reserve the avocado and add it right before you want to serve this dish.

Tip: Pineapple and Black Garlic ceviche is best when served fresh, but it is ok to store it for up to 2 days in the fridge.

This dish was created by Justyna of Garlic Matters. For more delicious recipes please visit her blog here.






The original black garlic


London, W1W 7LT

United Kingdom

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