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
- 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.
- 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.
- Strain the marinade through a sieve, pressing down on the solids to extract as much liquid as possible. Stir in the lime juice.
- Arrange the tomatoes on the platter with the fish. Drizzle with the marinade. Garnish.