Tomato ceviche

Babiche Martens

I have a houseful of hungry young people, who are always keen to rush out and grab a takeaway, so I have to be quick off the mark to come up with a tasty alternative. I was fortunate enough to have some fresh snapper dropped at the door that coincided with a fruit bowl full of juicy limes. What better than to combine both in a tasty ceviche? Fresh and quick to prepare, it is a change from crumbed, pan-fried fish. This ceviche doesn’t have to sit overnight, so can be on your table within a couple of hours. I love the hint of chilli to spice it up, but still being able to enjoy the subtle flavour of the fresh fish.

Ingredients

1 cup	Lime juice
400 g	White fish, cut in chunks (Main)
1 Tbsp	Olive oil
2 cloves	Garlic, chopped
½	Red onions, diced finely
1 large	Tomato, peeled, seeded and diced small (Main)
1	Red chilli, cut small
1 piece	Cucumber, approx 10cm in size, cut finely
½ cup	Tomato passata
1	Lime, zested and juiced (Main)
1 bunch	Coriander, chopped roughly

Directions

1. Pour the lime juice into a large bowl. Add the fish, stirring well to mix. Leave covered in the fridge for 2-4 hours.
2. Heat the oil in a small frying pan. Add the garlic and cook for 2 minutes until softened.
3. In a larger bowl combine the garlic, red onion, tomato, chilli, cucumber, passata, lime and coriander. Mix until well combined.
4. Just before serving drain the fish completely of all the juices. Fold through the vegetable mix. Season with salt and pepper.
5. Serve in individual glasses garnished with a wedge of lime.

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