Ceviche - Marinated Raw Fish
This is the Spanish name for citrus-marinated fish, however versions of this dish are made in almost all tropical regions of the world - including the South Pacific. We prefer to make ceviche with white warehou, however many other firm white-fleshed fish could also be used. Try kingfish, tarakihi, gurnard or bluenose. The most important consideration is that the fish is as fresh as possible.
400g fresh white-fleshed fish
3 T lime juice or lemon juice
½ small red onion, finely diced
1 carrot, sliced in fine strips, or grated
½ red capsicum, sliced in fine strips
1 red chilli, sliced fine
2 cloves garlic, minced
1 T grated ginger
1 T fish sauce
1 cup coconut cream
Small bunch fresh coriander, chopped fine
Slice fish into small, thin bite-size pieces. Place in a bowl, add lime juice and mix well. Cover and leave in the fridge for at least one hour.
Meanwhile prepare the other fresh ingredients: vegetables, garlic, ginger, chilli, coriander.
When ready to serve combine marinated fish (including lime juice) with the sliced vegetables, chilli, garlic, ginger, fish sauce and coconut cream. Mix everything gently by hand. Check seasoning and add a little salt if necessary.
May be served with steamed rice, avocado slices, salad leaves, taco shells or crackers.
Shortcut: substitute about 2 tsp red curry paste for the fresh chilli, garlic and ginger.