FOOD EXTRA

SERVES 4- 6

500g very fresh kahawai (or

kingfish), skinned and boned

1 shallot, finely chopped

5cm piece of fresh

ginger, peeled

2 tsp salt

2 large lemons

4 small radishes

1 small beetroot, peeled and

cut into thin matchsticks

2 tbsp chopped dill

4 tbsp citrus olive oil

1 avocado, cut into cubes

1 Cut the fish into bite-sized pieces and place in a glass or stainless steel bowl. Add the shallot and grate in the ginger with a fine grater. Add the salt to the finely grated zest and the juice of the lemons. Toss together so it is well mixed and cover with plastic wrap. Refrigerate for at least one hour.

2 Meanwhile, wash the radishes and slice as thinly as possible – a mandolin is perfect for this. Place in iced water until needed.

3 Prepare the beetroot, but keep it separated from everything else as the juices will run and turn everything bright pink.

4 When ready to serve, toss the radishes, dill and citrus olive oil into the marinated fish, retaining all the juices. Carefully stir together and taste for seasoning. You may need to add more lemon or more salt. Add the avocado chunks to the ceviche and finally toss in the delicate beetroot matchsticks.

5 Serve in bowls. You may like to accompany the ceviche with thin toast or corn chips.