4 Servings
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Ceviche is originally a Spanish dish made from fresh raw fish cured in citrus juices, and this version by Chef Mario Malvaez of TONO Cevicheria pays tribute to our Asian rojak with fresh, light flavours and a juicy mouth feel.




  • 300 g white fish fillet, diced
  • ½ green apple
  • ½ green mango
  • 1 slice pineapple
  • ½ starfruit


  • 35 g chilli paste
  • 6-7 lime or calamansi, juiced – preferably by hand
  • 1 tbsp crushed black pepper
  • 60 g tamarind paste, slightly diluted with some lime or calamansi juice
  • 8 g palm sugar (Gula Melaka), slightly diluted with some lime or calamansi juice
  • 1 medium-sized red onion, thinly sliced
  • Sea salt, to taste
  • For garnish, coriander, roasted chopped peanuts, sliced red chilli, fish crackers, if desired

DRESSING Mix lime juice, tamarind paste, palm sugar, chilli paste and pepper together. Set aside.


Cut the fruits of your choice into medium-sized pieces. Set aside.


An ice bowl must always be kept under the mixing bowl throughout the entire process (this keeps the fish fresh and the fruits crunchy). In the mixing bowl, mix the diced fish with the red onion, a pinch of sea salt and some of the coriander.


Add the dressing into the fish and mix for a few seconds. Taste to check that the seasoning is to your liking.


Mix the fruits with the fish.


Scoop into serving bowl. Garnish with roasted peanuts and fish crackers if desired. Serve immediately.

Recipe: Mario Malvaez / Photo: Andy Wong/Rave Photography


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