RECIPES

ceviche

image credits: Sealord

'Ceviche' is the South American word for a dish of marinaded raw fish or seafood. Marinated fish is also referred to by 'kokoda' (Fiji), Ika Mata (Cook Islands), 'Ota Ika' (Tonga) or 'Poke' (Hawaii). These names all refer to pieces of fish marinated in citrus juice, which 'cooks' the fish. Often condiments, vegetables & coconut cream/milk are added.

INGREDIENTS:

Serves many as an appetizer or 4 as a main course

500g very fresh fish (monkfish, orange roughy, scallops, prawns)
1 small red onion, finely chopped
2 tbsp small capers
colourful capsicums, finely chopped
juice of 6 limes (& zest of 1)
3 tbsp lime flavoured avocado oil
1/2 tspn Lime Kelp
bruised kaffir lime leaf
a few pink peppercorns
coriander leaves coarsely chopped
one small chilli pepper cut very fine
200ml coconut cream
lettuce or banana leaves to serve

fresh chopped parsley to garnish (opt'l)

METHOD:

Rinse fish under cold water and pat dry. Slice into fine pieces and arrange in a glass bowl. Add all ingredients except coconut cream and marinate for 6 hours. Drain some of the lime juice and add coconut cream before serving and season with salt and pepper to taste. Serve on lettuce or banana leaf, season with Lime Kelp seasoning and serve with corn chips.