I took part in an online cooking demonstration organised by the Colombian Embassy in Ireland. It was sponsored by Larousse Foods, who are a food distributor for restaurants and as part of the event they sent all participants a hamper full of the ingredients required to make the dishes presented to us. 

I found the session fun and informative as I knew nothing of Colombian food before. The sign of a good session is when you walk away wanting to learn more about the subject presented and I’ve been reading up on it since then and I’m chatting with the chefs who gave the talk later on this week for an interview which I will be publishing here (so watch out for that). 

More importantly, I’m finding myself curious and inspired and playing with my tilapia. This is not the original recipe given to us as part of the presentation but it’s very much inspired by it and it ended up being absolutely delicious. 



  • 1 fillet of tilapia chopped in small cubes
  • 1 red onion, sliced finely
  • 1 table spoon of korean chili flakes
  • 3 tables spoons of ponzu
  • juice of 2 limes (adjust to more limes if they are not juicy as you need liquid for this dish)
  • micro coriander if you can (or just a little bit of the normal stuff if you can’t)
  • 2 table spoons of avocado oil



  • Add all the ingredients into a bowl apart from the oil and coriander.
  • Toss the fish so everything is at least coated and cover the bowl and leave it in the fridge for 30 min. 
  • Bring it out of the cold and let it come back to room temperature for 5 min, add the oil and garnish with the coriander. 
  • I served mine on stick white rice with added ponzu and I loved it but a ceviche is normally served by itself. 
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