Green Ceviche
Photography by Vanessa and Michael Lewis .
I like to toss the fish with the dressing and serve it immediately, but if you prefer a more 'cooked' version, cover and chill until it's cured to your liking.
Serves: 4
INGREDIENTS
500 grams fish fillets, very thinly sliced
2 slim stalks celery, thinly sliced
2 spring onions, thinly sliced
2 long green chillies, thinly sliced
½ cup diced cucumber
Dressing
¼ cup each packed coriander and parsley
finely grated zest and juice 2 large limes
2 cloves garlic, crushed
¼ teaspoon chilli flakes
½ cup olive oil
1½ teaspoons sea salt
To serve
2 medium green tomatoes, thinly sliced
1 avocado, sliced
4 bagels, thinly sliced and toasted
2 limes, quartered
200 grams sour cream
METHOD
Dressing: Place all the ingredients in a mini prep and process until smooth and bright green. It should be quite tart from the lime juice.
Tip into a large bowl, add the fish and all the remaining ingredients, turning gently to coat everything.
To serve: Place the tomatoes and fish in a serving bowl and arrange the remaining ingredients alongside. Spread the bagels with sour cream then top with tomato, avocado and the fish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!