YELLOWTAIL CEVICHE
SERVES 4
Ceviche is raw fish ‘cooked’ in citrus juice. The true origin of this dish is hotly debated, but it’s the national dish of Peru, and archaeological evidence dating back almost 2 000 years shows something resembling ceviche being eaten there all those years ago. The fresh yellowtail marinated in three kinds of citrus juice will keep your citrate levels up, your immune system strong… and your taste buds purring.
• 400 g yellowtail
• 1 grapefruit
• 1 lime
• ½ lemon
• ½ red sweet pepper, chopped finely
• ¼ red onion, chopped finely
• ¼ cup finely chopped cucumber
• 2 tbsp chopped fresh coriander leaves, plus extra to garnish
• 1 large tomato, diced
• 1 avocado, peeled and chopped
• salt and pepper to taste
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• ½ tsp chilli flakes, or more if preferred
• ¼ tsp finely chopped garlic
• lime cheeks, to garnish
1. Slice the fish into bite-size pieces.
2. Squeeze the juice of the grapefruit, lime and lemon into a shallow bowl. Add the fish, stir to ensure it is submerged, then cover and place in the fridge to ‘cook’ for 1 hour. Don’t leave it for much longer, as the fish will become too acidic. Drain all the marinade.
3. In the same shallow bowl, combine the sweet pepper, onion, cucumber, coriander, tomato, avocado and drained fish. Season well with salt and pepper.
4. In a small bowl, combine the olive oil, vinegar, chilli flakes and garlic, and add to the fish mixture. Add more chilli flakes if you like a little extra heat.
5. Gently stir the ceviche and serve in small bowls with the lime cheeks on the side. Garnish with fresh coriander.