Pawpaw fish ceviche
• 2/3 cup fresh lime or lemon juice
• 500g fresh trevally or other white fish fillets (skin off), sliced
• 1-2 tbsp finely chopped jalapeno peppers
• 1 red or green capsicum, finely sliced
• 1 cucumber, diced
• 2 tomatoes, chopped
• 1 tbsp good quality extra virgin olive oil
• 1 ripe pawpaw, peeled, seeded and sliced
• 1/2 cup roughly chopped coriander plus extra to garnish
1. Mix lime juice and fish in a non-metal, non-corrosive bowl. Cover and marinate in fridge for 30 minutes.
2. Mix with all other ingredients and season to taste with salt. Garnish with extra coriander. Serve cold.
• For more tips and recipes go to 5aday.co.nz or Facebook at facebook.com/5adayNZ or @Fredge_5Aday on Twitter.