Gurnard gazpacho

Tamara West

After making lots of ceviche this summer I started to notice how much I enjoyed slurping up the spicy liquid left in the bottom of the bowl, so I have decided to make a recipe of it with fresh orange and grated cucumber providing the liquid, along with the sweet juice that comes out of the tomatoes. The result is effectively a high-protein raw soup, like a Portuguese gazpacho — where the ingredients are diced rather than blended. Let the fish rest for a while in the lemon and lime juice before adding the other ingredients, so that the acid can “cook” it nice and white. The salt and chilli are whatt ip this dish from sweet to savoury, so taste and top-up if needed — imagine a Thai tom yum soup and you’ll be on the right track. I love dipping a blue corn chip into this to scoop up some fish, then following that crunchy mouthful with a few spoons of cold spicy soup. Healthy, tasty and easy to make, works for me!

Ingredients

200 g	Gurnard, or other white fish (Main)
¾ tsp	Salt
3 Tbsp	Lemon juice
1 Tbsp	Lime juice (Main)
½	Limes, zested
10 cm	Cucumbers, peeled
3	Oranges, juiced (Main)
½ tsp	Salt
2 medium	Tomatoes, very finely chopped
½	Red onions, very finely chopped
1 cup	Coriander, very finely chopped
1	Green chilli
½	Green capsicums
¼ tsp	Salt
1 Tbsp	Olive oil
1 serving	Corn chips, to serve

Directions

1. Chop the fish very finely and place in a bowl with salt, lemon and lime juice and lime zest. Rest in fridge for 15 minutes while you do the rest.
2. Grate cucumber finely into a bowl, then add fresh orange juice, salt, tomatoes, red onion, coriander and chilli. If it's not really swimming in liquid, add a bit more orange juice.
3. For the topping, slice the capsicum very thinly and mix in a small bowl with salt and olive oil.
4. Stir the fish and all its liquid into the bowl of veges, then serve in wide bowls with a garnish of capsicum and corn chips on the side.