Acidic marinades denature the protein in fish in a similar way to heat, turning the flesh opaque and softening it; this method of ‘cooking’ seafood is popular in many countries. In Central and South America it’s called ceviche, while a similar dish, often with the addition of coconut cream, is known by various names throughout the Pacific Islands, including Fijian kokoda. As the seafood isn’t actually being cooked, it is important to make sure it’s sashimi-grade, which is the freshest possible. If you have time, it’s great to cut tortillas into strips and deep-fry or bake them yourself; if not, commercially available ones are a good alternative (we like Mission brand), or even corn chips, just make sure they aren’t flavoured! Ceviche also makes a great taco filling.
WATCH A VIDEO VERSION OF THIS RECIPE HERE.
INGREDIENTS:
300g semi firm fish fillets (Kingfish or Snapper), skinned
¼ cup fresh lime juice
½ punnet heirloom cherry tomatoes (see Note)
1 small green capsicum
1 fresh green jalapeno chilli, seeds and membrane removed, finely diced
1 small white onion, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon flaked salt
¼ teaspoon ground white pepper
1 tablespoon white vinegar
1½ tablespoons extra virgin olive oil
½ cup chopped fresh coriander leaves
Corn chips, to serve
METHOD:
Check the fillets for any bones and remove. Then slice fish along the grain into 2mm slices and cut into dice. Place the fish into a medium non-reactive bowl (see Note). Add the lime juice and toss to coat fish in juice. Cover with plastic wrap and refrigerate for 1 hour to allow fish to ‘cook’ in the lime juice; stir 2 times. You will notice the flesh begin to change to a white cooked colour.
Meanwhile cut the tomatoes into eighths. Halve the capsicum and deseed then finely chop and place into a large bowl with the chilli and onion. Cover and place into the refrigerator.
Add the fish to the bowl with the tomato and peppers. Add the oregano, salt, pepper, vinegar and olive oil. Gently stir the mixture to combine ingredients. Check salt to taste.
Return bowl to refrigerator and allow the mixture to stand for 10 minutes before serving for better flavour. Stir through coriander and serve. Ceviche is best served very chilled and eaten within 2 hours of being made.
NOTES:
Non-reactive bowls include glass, ceramic or stainless steel that will not react with the large amount of acid in the lime juice in this recipe.
Mexican oregano is not as sweet as Greek oregano. It is available online or at selected food supply stores.
ALTERNATIVE SPECIES:
Morwong, Blue-Eye Trevalla, Snapper, Scallop.