Hapuku ceviche with cucumber

Name: Hapuku ceviche with cucumber
Yield: 4
Ingredients: 2 Lemons, juiced; 400 g Hapuka fillets (Main); ½ cup Coconut cream; 1 Salt, to season; 1 tsp Tabasco sauce, or to taste; ½ Telegraph cucumbers; 1 Lime, zested and juiced; 1 Tbsp Spring onion, finely sliced; ½ tsp Salt; 1 tsp Caster sugar; 1 Tbsp Red capsicum, finely diced; 1 Tbsp Yellow capsicum, finely diced; 2 tsp Rice vinegar

for 4 people

Babiche Martens

Amanda Laird

Food writer

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A fresh use for fresh fish, serve this as an entree to friends on a hot summer's day and they'll appreciate the burst of new season flavours.

Ingredients

2	Lemons, juiced
400 g	Hapuka fillets (Main)
½ cup	Coconut cream
1	Salt, to season
1 tsp	Tabasco sauce, or to taste
½	Telegraph cucumbers
1	Lime, zested and juiced
1 Tbsp	Spring onion, finely sliced
½ tsp	Salt
1 tsp	Caster sugar
1 Tbsp	Red capsicum, finely diced
1 Tbsp	Yellow capsicum, finely diced
2 tsp	Rice vinegar

Directions

With a very sharp knife, slice the fish on an angle, into thin strips. Squeeze over the lemon juice and leave to marinate in the fridge for 60 minutes.
Lift the fish out of the bowl and drain in a strainer, discard the juice.
In a clean bowl, stir through the coconut cream, season and add tabasco to taste.
Peel the cucumber and discard the peel. Peel the rest of the cucumber into strips. Add the lime, salt, sugar and vinegar and leave refrigerated for 30 minutes.
To serve, drain the cucumber strips, leaving behind the liquid, and arrange on small plates. Spoon the hapuku on top and sprinkle over the spring onion and red and yellow capsicum.