Summer Ceviche

Ceviche is a South American dish of fish cured in citrus juices and a staple of the Peruvian cuisine. It makes a tasty summer dish, easy to prepare, fresh, vibrant and bursting with flavour.

This version is inspired by Nikkei restaurant Head Chef Alvaro Barros’ passion for fishing. During the summer months you can often spot him with a fishing rod around the Sumner area. Ceviche is an ideal dish to whip up in minutes using the catch of the day and a few simple everyday ingredients.

150g fresh white fish
Salt & pepper

1/2 clove, finely chopped garlic
1/2 Tsp of finely diced ginger
1 Tsp finely diced red chilli
1/4 of red onion, sliced
1 Tsp finely diced celery
Lime juice
2 ice cubes
1 Tsp chopped fresh coriander

Boiled kumara
Sweet corn kernels
Coriander leaves, for garnish

1. Roughly cut the fish into 1cm cubes. In a bowl, combine the fish, salt and pepper and let it rest for a couple of minutes to give the fish a firm texture. Add the garlic, ginger, red chilli, red onion, and celery to the fish, and mix well.

2. Add the lime juice and the ice cubes. Stir for a few seconds and let it rest for about two minutes (the acidity of the lime will start to cook the fish meat slightly. The ice will keep the ceviche cold and will also balance the acidity of the preparation).

3. Add the chopped coriander to the mix, adjust the seasoning and pour all the mix onto a serving plate (including the juice).Arrange the boiled kumara and the sweet corn kernels on the serving plate. Garnish with coriander leaves.

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