This is a crowd-pleasing glamour dish that you should absolutely make as the weather starts to warm up and you start looking for fresh, summer-spirited food to fill your belly with.
Apart from being a beautiful tasting dish, it also couldn’t be simpler to throw together. The little cubes of super-fresh fish are tossed in a bowl with lime juice, chilli, avocado and herbs. That’s all there is to it really! Simple. Instead of corn chips I serve my Ceviche with thin slices of green apple and beetroot. The idea is to pile the Ceviche onto a piece of apple or beetroot, pop into your mouth and enjoy the different textures and zesty, bright flavours.
FOR THE CITRUS SALT:
2 tbsp sea salt
½ tbsp pink grapefruit zest
½ tbsp lemon zest
½ tbsp lime zest
2 green apples
Juice of ½ lemon
FOR THE CEVICHE:
400 gm fresh Hapuka fillets*, skin removed, chopped into 1cm piece
3 limes, juiced
1 red chilli, finely chopped
1 avocado, peeled, diced into 1cm pieces
2 tbsp lemon balm**, finely chopped
Lime, to serve – optional
Micro herbs, to serve – optional
*I used Hapuka in this version but any firm white fish fillet will also do.
**Lemon balm is available at gourmet food stores and good fruit and vegetable stores. If you can’t find lemon balm, substitute with fresh mint or coriander.
1. For the citrus salt, preheat your oven to 110C. In a small bowl combine the sea salt and citrus zests and mix well. Transfer salt to a baking tray lined with baking paper. Pop into the oven to dry out for 35-40 minutes. Remove from the oven and allow to cool.
2. Meanwhile, slice the beetroot and apples with a mandolin so that you end up with very thin slices. Place the slices of apples in a bowl of ice cold water with lemon juice. Place the beetroot slices in a separate bowl of water – this is so the beets don’t colour the apples. Set aside.
3. Combine Hapuka and a pinch of citrus salt in a chilled glass bowl and mix well. Add lime juice, chilli and lemon balm to fish. Toss to combine. Add avocado and gently mix through. Taste and add more salt or lime juice if needed.
4. Serve in a bowl with all the juices, with apple and beet crisps on the side. Garnish with micro herbs and lime wedges.