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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.