Hake Poke Bowl with Nectarine Salsa Recipe

Hake ceviche cured in citrus juice with a colourful, fruity salsa of nectarine, corn and tomatoes.



Prep Time

10 minutes

Cooking Time



Recipe Ingredients


  • 1 firm Freshline nectarine or peach, chopped into matchsticks
  • 1 punnet Freshline cherry tomatoes, chopped
  • 1 cup corn kernels frozen or cooked fresh, from about 2 ears of corn
  • ½ Freshline red onion, finely diced
  • A handful Freshline coriander, chopped
  • 1 clove Freshline garlic, crushed
  • 1 Freshline lime zested and juiced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Ceviche (Fresh raw fish cured in citrus juices)

  • 600g fresh hake, sliced into chunks (as an alternative to the ceviche style, you could use 600g frozen SPAR Prime Hake cooked according to the package instructions)
  • 1 Tbsp Freshline ginger grated
  • juice of 1-2 Freshline lemons.
  • 2 Tbsp Freshline coriander chopped
  • 1 Tbsp sugar or SPAR honey
  • 1 tsp sesame oil
  • salt and freshly milled pepper

To serve

  • 4 cups cooked SPAR jasmine rice (use leftover)
  • Freshline  chilli, lime and coriander
  • a sprinkle of sesame seeds

Recipe Method

  1. To make the salsa mix the nectarine, tomatoes, corn, red onion, fresh coriander, garlic and lime juice. Season with salt and pepper.
  2. To make the ceviche mix all the ingredients together well and leave to marinate for 10 minutes - check seasoning and season to taste.
  3. Serve the bowls with the rice at the base and the ceviche and salsa around the rice.

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