Recipes

CELIA'S CEVICHE WITH FISH

Posted On: 2016-02-01 08:28:08

The single most important rule for this dish is that you have to use very fresh fish – the best-case scenario is you or someone you know catches it, otherwise get your fish from a good fish market.

INGREDIENTS:

3 Tablespoons red wine vinegar (or any other vinegar)

2 teaspoons sugar

½ red onion, very finely sliced

500 grams very fresh, white, firm-fleshed fish: kingfish, trevally, snapper, gurnard or tarakihi
(if using kingfish or trevally, make sure you remove the blood line)

½ cup freshly squeezed lime juice (or a mixture of lemon & lime)

1 small green capsicum, cored, finely diced

1 punnet cherry tomatoes, cut in half

¼ cup roughly chopped coriander

INSTRUCTIONS:

Mix the vinegar & sugar in a small bowl & add the red onion.

Set aside in the fridge to marinate & pickle for about 20 minutes while you prepare the rest of the dish.

Slice the fish thinly & place in a large bowl.

Add the lime or lemon & lime juice, toss together & leave in the fridge to marinate for 15 minutes until the fish is white.
(The acidity of the juice will 'cook' the fish & it will change from opaque to white in colour, looking just like cooked fish.)

Drain the fish, reserving the marinating juices.

Drain the pickled red onion.

Mix the fish with the onion & the remaining ingredients, & about ¼ of a cup of the marinating juice to taste.

Season with salt to taste.

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