Finger Lime and Barramundi Ceviche

By · Reviewed by AislePrompt Editorial · ·

Fresh barramundi cured in a tangy finger lime and citrus marinade, served as a refreshing Australian-inspired ceviche. This australian-inspired seafood ready in about 15 minutes pairs fresh barramundi fillet, skin removed, fruit finger limes, pulp extracted, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Australian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 400 g fresh barramundi fillet into 1/2-inch cubes and place in a glass bowl. Add 1/4 cup fresh lime juice, 2 tbsp fresh lemon juice, 3 finger limes’ pulp, 3/4 tsp sea salt, and 1/4 tsp black pepper. Stir gently to coat the fish.
  2. Step 2: Cover the bowl with plastic wrap and refrigerate for 20 minutes to allow the fish to 'cook' in the citrus juice until opaque.
  3. Step 3: Remove the bowl from the fridge, add 1/4 cup thinly sliced red onion, 1 small finely chopped red chili, 2 tbsp chopped fresh coriander leaves, and 1 tbsp extra virgin olive oil. Toss gently to combine.
  4. Step 4: Serve immediately chilled with crisp lettuce leaves or tortilla chips for a fresh starter or light meal.

Equipment for this recipe

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Frequently asked questions

How long does Finger Lime and Barramundi Ceviche take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Finger Lime and Barramundi Ceviche?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.

Can I substitute ingredients in Finger Lime and Barramundi Ceviche?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Finger Lime and Barramundi Ceviche for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Finger Lime and Barramundi Ceviche?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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