Ceviche
This version of ceviche offers a balanced flavour, avoiding excessive sourness by incorporating olive oil. Creamy avocado, fresh tomato, red onion, and coriander create a bright and colourful dish. It is ideal for sharing with corn chips or serving elegantly as a starter with crostini. The recipe uses sashimi-grade fish and comes together very quickly.
Ingredients
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating ( (Note 1))
- 1/4 red onion (, very finely sliced using mandolin (so it "flops"))
- 2 tsp fresh jalapeño (, finely chopped (or green chilli) - add more or less for spiciness)
- 8 cherry tomatoes (, halved (large ones quartered))
- 1/4 tsp black pepper
- 1/3 cup lime juice (, fresh (or lemon juice))
- 1/2 tsp salt (, cooking / kosher (or 1/4 tsp table salt, Note 2))
- 1 avocado (, ripe, cut into 1.25cm / 1/2" cubes)
- 1/4 cup coriander/cilantro leaves (, roughly chopped (sub chives))
- 2 tbsp extra virgin olive oil ((Note 3))
Method
- Slice the fish into cubes measuring 1.25cm / 1/2 inch.
- Combine the fish in a bowl with the onion, jalapeño, tomato, pepper and lime juice. Toss gently and allow it to rest for 5 minutes, giving it one more gentle mix during this time.
- Scatter the salt over the mixture, then add the avocado, coriander and olive oil. Fold everything together gently and present straight away alongside corn chips.
- The ceviche is best consumed within about 20 minutes, as the fish will begin to firm up after this. It is not suitable for leaving overnight.
Nutrition (per serving)
Sodium295 mg
Recipe details
CategoryAppetiser
Cuisineasian
