its just bullshit that only the bad stuff tastes good…
but if you DO believe it, don’t just listen to my words… allow me to change your mind with this dish
inspired by mexican style ingredients, this dish feels clean to eat, and clean in your gut. its super filling, good enough for a main (but its also a great starter!), and the intense flavours, perfectly balanced (of course), will sizzle your tongue
and………… best of all, you just can’t feel guilty in ANY way for indulging. thats always good eh 🙂
serves 3
3-4 fresh fish fillets – cut into small chunks (terakihi, gurnard – I used terakihi)
½ telegraph cucumber – finely diced
1 avocado – cut into small chunks
3 large tomatoes – blanched in boiling water for 30sec, skin and seeds removed– cut into small chunks
½ red onion (or one small) – finely diced
2 jalapenos – finely diced (make it 3 if you like it super-hot, reduce to 1 if you want it mild)
2 cups coriander – roughly chopped
1 cup lime juice freshly squeezed
Salt & pepper
2-3 large orange kumara (or gold, or red!) – the orange just provides the nice colour contrast when serving
*refer to other serving suggestions below
pre-heat oven to 180deg
for the kumara
slice the kumara into rounds approx. 0.5cm thick. par boil the kumara in salted boiling water for about 5 mins.
place the kumara on an oven tray, drizzle some oil over the kumara and lightly salt.
bake for 20 mins and then turn the kumara.
bake for another 10-15 mins until brown – it needs to be firm enough to use as a base for the ceviche.
for the ceviche
while the kumara is baking, combine fish with the lime juice in a bowl.
reserve to fridge while you prepare vegetables.
drain the lime juice from the fish.
add the remaining ingredients.
taste and adjust seasoning or ingredients as necessary to suit your taste!
other serving suggestions
with cos lettuce cups, put the ceviche in the lettuce cup
with tostadas
fry up some crispy shallots and use as a crunchy garnish
let me know if you think of any others!
*mix up the flavour of the ceviche to be more “pacific” by adding 2-3 tblsp coconut cream after draining the lime juice off – its delicious!
