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Chilli-cured fish tacos by Stevie Parle


Makes 8 small tacos

Cooks In

less than 30 minutes

The fish in these light, fresh-tasting tacos is 'cooked' by being marinated in citrus juice (what's known as ceviche), so it's important to use the freshest you can find.


Always check that the fish you are using is sustainable and what the alternatives are by going to The Good Fish Guide (where you can also download an app for your phone).

  1. To cure the fish, place the slices in a glass bowl and season with salt and pepper. Pour in the lime juice, then add the zest, onion and fresh chilli and tear in half the coriander leaves.
  2. Add a handful of ice cubes to the bowl and cover with cling film. Leave at room temperature until the ice has melted and the fish has turned opaque.
  3. Meanwhile, make the salsa by combining all the ingredients (apart from the olive oil) in another bowl. Season to taste. Drain off a little liquid if it looks too wet. Check the seasoning again before serving and add the olive oil.
  4. When ready to serve, warm the tortillas in a dry pan, spoon over a generous amount of cured fish and top with shredded lettuce, the remaining coriander, salsa and ancho chilli rings.