I like to serve a bowl of corn chips for scooping up this fresh and light ceviche. Perfect as a light meal or snack.
Serves: 2
INGREDIENTS
300 grams firm white fish
¼ cup lime juice
3 tablespoons orange juice
½ teaspoon caster sugar
1 teaspoon sea salt
1 small red onion, very thinly sliced
To serve
1 large ripe avocado
2 limes
sea salt and ground pepper
1 long green chilli, thinly sliced
1 cup diced cucumber
olive oil for drizzling
coriander for garnishing
METHOD
Trim off any bloodline from the fish and thinly slice on an angle.
Combine the lime and orange juices, sugar and salt in a medium bowl. Add the fish and red onion, turning to coat in the juice. Set aside for 20 minutes, stirring occasionally, or leave longer if you prefer the fish to be more ‘cooked’.
To serve: Mash half the avocado until smooth then stir in the zest and 1 tablespoon juice from one of the limes. Season generously with salt and pepper. Spread the mashed avocado on a large plate.
Lift the fish and onions out of the marinade and place over the top. Dice the remaining half avocado and scatter over the fish along with the chilli and cucumber. Squeeze over the juice from the second lime, drizzle with olive oil and season again with a little salt and pepper. Scatter over the coriander.
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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!