Ceviche with Avo with Sauvignon Blanc
Makes 4 portions | Prep time: 10min | Cook time: 35min
This is a Pescatarian dish
Ceviche is a Latin American raw fish dish. Oh come on now… sushi has done the entire world a favour to not only accept, but crave en relish on raw fish! Ceviche is not 100% ‘raw’; it is marinated in fresh lime or lemon juice. The acidity of the juice denatures the protein which, to a certain extent, ‘cooks’ the fish. This dish is fresh, zesty, healthy and simple…just the way I like it!
Ingredients:
- 400 g yellow tail fillets
- Juice of 4 limes
- 1 red onion, finely diced
- 3 roma tomatoes, diced
- ½ red pepper, finely diced
- Bunch of fresh coriander leaves, chopped
- 8-10 fresh mint leaves, chopped
- 2 avocados, cut in small cubes
- ¼ cup olive oil
- 1 T honey
- 1 green chilli, finely sliced
- Freshly milled salt and pepper
- Lemon wedges for garnish
Method:
- Cut the fish fillets into small cubes of approximately 1cm. Transfer to a medium sized mixing bowl and add the fresh lime juice. Place in the fridge for 15min to marinade.
HINT: feel free to replace the yellow tail with any other white fish with firm texture.
- After 15min, add the onion, tomatoes and red pepper to the fish and return to the fridge for a further 10min.
- After 10min, drain the marinate from the mixing bowl and place to one side.
- To the fish, add the coriander, mint, and avocado and mix gently as to not ruin the avocado.
- Pour the marinade liquid in a jar, add the olive oil, honey and chilli. Secure the lid and shake vigorously to mix. This is your dressing.
- Dish the ceviche (fish mixture) on a beautiful serving dish, dress with the dressing and season with freshly milled salt and pepper - but remember that the fish should already be salty, so be careful to not over season.
- Garnish with lemon wedges and serve.
