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Ceviche

Ingredients:


400g Firm white fish like snapper, gurnurd or tarakihi, as fresh as possible
½ cup lime juice
1 cup cucumber, diced
1 cup tomatoes, diced
1 small red onion, finely diced
1-2 fresh red chillies, finely diced
60-80ml Coconut Cream
6-8 sprigs fresh coriander, chopped (plus some for garnish)
¼ tsp sea salt

Method:

  1. Remove bloodline (the dark red section of the fillet) from the fish as well as any skin or small bones. Cut fish into small even chunks. Cover fish with the lime juice and to marinate in the fridge for at least 10 to 20 mins, but not over 1 hour.
  2. Drain off most of the juice and keep aside. The fish should just remain moist.
  3. Mix the rest of the ingredients with the fish and spoon back several spoons of marinade. Best to do this step only shortly before serving.
  4. Season with salt and garnish with a coriander sprig.


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