Delicious ceviche with a refreshing dressing made from tomatoes, chilli and tequila.
Serves: 6–8
INGREDIENTS
800 grams fresh, firm, white fish fillets
1⁄2 cup orange juice
1⁄2 cup lemon juice
Dressing
150 grams ripe vine tomatoes, roughly chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1⁄4 teaspoon ground chilli
2 tablespoons tequila, optional
2 tablespoons lemon juice
1/3 cup olive oil
sea salt and freshly ground pepper
Salad
1⁄2 small red onion
1 cup diced telegraph cucumber
1⁄2 rock melon, diced
1 cup stuffed green olives
2 tablespoons capers
1 avocado, peeled and diced
1⁄4 cup shredded mint
METHOD
Cut the fish into 1 cm pieces and combine with both juices in a large bowl. Cover and refrigerate for 2-3 hours, stirring occasionally.
Slice the red onion thinly and soak in cold water for 10 minutes.
Dressing: Put the tomatoes, garlic, cumin and chilli in a food processor and mix until smooth.
With the motor running, add the tequila, lemon juice and olive oil in a steady stream. Season and tip into a large bowl.
To serve: Strain the fish and discard the liquids. Drain and squeeze the red onion dry. Fold the fish and all the remaining ingredients with the tomato dressing and refrigerate until ready to serve.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!