Lime marinated ceviche

Ceviche is a Latin American recipe for marinated fresh fish. Suitable New Zealand fish for dish include tarakihi, trevally, snapper, kahawai, hake, john dory and bluenose.

Marinade

¼	Red onions, diced
2 cloves	Garlic, crushed
1 small	Chilli, seeded and diced
1 Tbsp	Fresh ginger, grated
1 Tbsp	Flaky sea salt
¼ tsp	Sugar
¼ cup	Coriander, chopped
½ cup	Fresh lime juice (Main)

Salad

500 g	White fish, skinned and boned (Main)
2	Large ripe tomatoes, firm, thinly sliced
1 serving	Coriander, and micro greens to garnish

Directions

1. To make the marinade, place all the ingredients — except the coriander and lemon juice — in a blender and mix, until smooth. Add the coriander. Cover and chill for 1 hour.
2. Meanwhile, trim the fish if necessary. Holding a sharp knife at a 45 degree angle, slice the fish into 5mm pieces. Transfer to a large plate as you go, aiming for a single layer of slices that overlap slightly. Cover and chill, until required.
3. Strain the marinade through a sieve, pressing down on the solids to extract as much liquid as possible. Stir in the lime juice.
4. Arrange the tomatoes on the platter with the fish. Drizzle with the marinade. Garnish.

See more of Jan's citrus recipes

• Mandarin muffins
• Orange and kumquat marmalade
• Delish marinated oranges