Ben and I absolutely fell in love with Ceviche in South America. It is just so fresh, and tangy, and has a really lovely mouth-feel. I also loved the variety in the curing liquids, and levels of spiciness. You can do this recipe with kingfish, snapper, ocean trout, and salmon, basically any firm meat fresh fish fillet. Do not use tilapia.
When I made this dish, I was feeding 16 people, so I doubled the recipe you will see below. I intended this to be an entree, so adjust your portions depending on if you want it to be entree or main sized. I also used Ajitas Veg Deli Crisps for that lovely crunchy element.
In Chile, they have so many different kinds of chillies and peppers. For this recipe, they used the Picante chilli. In Australia, we really have a very limited selection. In order to achieve a similar taste to the Picante, I used a mix of different chillies – like the jalapenos, green and red chillies. I used the red capsicum to calm it down too. When using this recipe, I would suggest chopping the chillies into separate small bowls, and once all of your other ingredients are in the bowl (including the fish, avocados and lime juice), then you add the chillies to taste.
Needless to say, this dish was a huge hit, and I hope you guys have a great time making AND EATING it!
Serves: My recipe serves 10 people (50g of fish per person (entree size))
Prep time: 45 minutes
Marinade/Curing time: 2 hours
500g kingfish, sashimi grade / filleted, boneless, skinless, chopped into 1cm cubes
4 limes, freshly squeezed
1 small red onion, finely diced
2 jalapenos, de-seeded and finely diced
2 green chillies, de-seeded and finely diced
2 red chillies, de-seeded and finely diced
1 red capsicum, de-seeded and finely diced
1 bunch coriander, coarsely chopped
1 tbsp grated ginger
2 avocados, medium dice
1 tin passionfruit (optional if you like the crunchy texture)
Salt to taste
Chips or toasted bread with a crunchy texture to serve
- Chop/prep all ingredients (except fish, avocado and coriander!!), add to a large bowl and mix together.
- Cut fish into 1cm cubes, as you add them to the bowl squeeze in the lemon juice immediately afterwards. It is important to marinade the fish immediately. Mix gently.
- Add the avocado and coriander to the bowl, mix well and make sure the avocado doesn’t mash.
- Cover with cling wrap and pop into the refrigerator for up to 2 hours to cure.
- Serve the Ceviche chilled with some toasted bread or something with a crunchy texture.