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Smoked Ceviche & Asparagus Salad by Jax Hamilton

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Smoked Ceviche & Asparagus Salad

Jax Hamilton


Prep Time:

10 min

Cook Time:





500g fillet cold smoked fish (I like Ling) – skinless

¼ cup lemon juice

½ cup extra virgin olive oil

1 tbsp olive oil

½ garlic clove, grated

½ bunch asparagus, sliced thinly

2 spring onions, finely chopped

100g rocket

½ cucumber, peeled and sliced

1 avocado, sliced

handful fennel tips

1 tbsp lemon zest

salt and freshly ground black pepper


Cut the fish into bite sized chunks, place in a bowl and cover with the lemon juice and olive oil.  Stir every now and again, until the flesh changes colour, cover and leave for about 10 minutes.


Pour the oil into a frying pan, fry the garlic and asparagus gently, until soft, place into a serving dish.


Add the spring onions, rocket, cucumber, avocado, drain the fish and add to the salad, toss gently


Garnish with the fennel tips, lemon zest, freshly ground black pepper and a drizzle of the fish marinade.

Serve with crusty bread or hot pitta.


This salad is the SHIZZLE!!!!