CEVICHE
Whip up a super fresh and tasty ceviche in minutes! Fish 'cooks' in citrus, then gets tossed with yummy stuff like pineapple and coconut cream.
Ingredients
- 14 oz very fresh firm white fish skinned and deboned and cut into 2 cm (3/4 inch) pieces (I used Blue Cod)
- 1/2 cup lime or lemon juice, freshly squeezed
- 1/2 small pineapple, core removed and diced
- 1/2 medium red onion, finely diced
- 1/2 – 1 large red chilli, deseeded and finely chopped
- 1 cup coconut cream or thick coconut milk
- 1/4-1/3 cup fresh coriander, cilantro, chopped
- Salt & pepper
For the Guacamole (optional)
- 1/2 avocado
- Juice of 1 lime
- Salt & pepper
Instructions
- Place fish in a large non-metal, non-corrosive bowl (e.g. a glass or plastic mixing bowl). Mix in lemon/lime juice and leave to marinate on the bench for 15-20 minutes while you prepare the rest of the ingredients and the guacamole. The fish will turn opaque when it’s ‘cooked’. Don’t let it marinate any longer than necessary, as the fish will toughen. Ideally, the centre of the fish should still be slightly translucent.
- To make the guacamole, mash the avocado with a fork and mix with lime juice. Season to taste with salt and pepper and put aside.
- Place pineapple, red onion, chilli, coconut cream and coriander into a large bowl.
- Take the bowl of marinated fish and lift out the fish with a slotted spoon, adding it to the pineapple/coconut cream mixture. Mix gently to combine. Season to taste with salt and pepper.
- To serve, divide marinated raw fish between small serving bowls and top with a dollop of guacamole, if using.
Nutrition
Calories: 233kcalCarbohydrates: 4gProtein: 19gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 63mgPotassium: 656mgFiber: 2gSugar: 0.2gVitamin A: 76IUVitamin C: 4mgCalcium: 29mgIron: 2mg
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