Use only the freshest fish when making ceviche - this simple relish adds a fresh vibrant burst of flavour to every bite.
Serves: 4
INGREDIENTS
300 grams firm white fish fillets
juice 2 limes
1 lime, quartered
Relish
½ cup finely diced telegraph cucumber
1 long green chilli, seeded and finely chopped
1 spring onion, sliced finely
3 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Slice the fish very thinly and place in a single layer on a large lipped tray.
Spoon the lime juice evenly over the top then cover and chill for 30 minutes.
Relish: Combine all the remaining ingredients in a bowl and season.
Lift the fish out of the lime juice and arrange on a large platter. Season with salt and pepper.
Spoon over the relish then drizzle with olive oil and another squeeze of lime juice.
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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.