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.
|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 cup||Coriander, chopped|
|½ cup||Fresh lime juice (Main)|
|500 g||White fish, skinned and boned (Main)|
|2||Large ripe tomatoes, firm, thinly sliced|
|1 serving||Coriander, and micro greens to garnish|
- 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.
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