Fish Ceviche is one of the most simple dishes to prepare, yet remains one of the most rewording. It’s great during the longer and lazier spring and summer days and is designed to delight the fussiest of foodies.
200g semi-firm, white-fleshed ocean fish, cleaned, sliced into small fillets
(we used small spangled emperor fillets, skin on)
Juice of 4 large limes
1 tsp commercial pickling mix spice
1 tsp freshly chopped dill
¼ tsp dried chilli flakes
¼ cup extra-virgin olive oil
1. Combine lime juice, pickling mix spice, chili flakes and extra virgin olive in a small baking dish and stir well.
2. Place fish fillets in the marinade and allow to sit for 10-15 minutes until the flesh of the fish becomes slightly white in colour. This may take longer for larger, or thicker fish fillets – longer curing will further break down the fish texture, softening it. If unsure of the texture, taste a portion after 10 or 15 minutes; continue to marinate if required.
Thinly slice the cured fish ceviche fillets and serve with a dipping bowl of salsa verde.
1 cup continental parsley leaves
1 cup basil leaves
1 garlic clove, finely chopped
2 tsp capers
1 tsp Dijon mustard
Juice of 1 lemon
1 cup of extra virgin olive oil
Cracked black pepper
1. Place the parsley leaves, basil leaves, garlic, capers, Dijon mustard and anchovies into a small food processor and blitz until well combined.
2. With the motor running, slowly add the olive oil and lemon juice and continue to blitz to a purée consistency.
3. Add cracked black pepper to taste.
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