Ceviche

This is our absolute favourite summer fish dish. The ceviche will keep for a day or two in the fridge if needed – we actually prefer it with a longer marinade. We love it as an entree with tortilla chips, or served as a main in a poke bowl.

Use: a firm fish like, Blue Cod, Gurnard or Tarakihi or Tuna.

 
Ingredients
  • 500g very fresh fish fillets
  • 2 Limes, juice of, and zest of 1
  • ¼ medium Red Onion, thinly sliced
  • ½ Red Capsicum, seeds removed & diced
  • 3 Tbsp Coriander leaves, chopped
  • ½ Mango (optional), thinly sliced
  • 2 ½ tsp flaky Sea Salt
  • 1 ripe Avocado (optional)
 
METHOD
  • Slice the fresh fish into 1cm cubes. Place the fish in a large bowl and add the zest of one lime, and the juice of two. Gently mix the lime juice & zest through the fish. 
  • Add the remaining ingredients to the fish, apart from the avocado, and gently mix through.
  • Lastly, cut the avocado in half, remove the stone and scoop the flesh from the skin. Cut each half of the avocado into small cubes. Gently fold through the fish mix.
  • Cover the ceviche mix and place in the fridge for 30- 45 mins, to allow the acid from the lime to cure the fish as it marinates.
  • When the ceviche is done marinating, serve as you like and enjoy!