Simple Ceviche'

Author: JayPenfold

Category: Fish recipes

Created on Monday, 17 October 2011 19:17

Written by Jay Penfold

Over the last couple of months I have been putting a lot of time and energy into mentoring a couple of young fellows, teaching them how to fish with lures and read the river. We've built a canoe, which gets a lot of use, the boys dragging it the 2km (each way) to the river and back, and trolling some hardbodies and flicking some plastics. Aiden, aged 11. known as "psycho fisherman" at his school, to put it simply, is fishing obsessed.  He  fishes seriously hard any opportunity he gets. He's even started his own blog. Its been a long time between fishes for me, so I was delighted when a few fillets of GT were delivered proudly to my door by bicycle, the spoils of a boy's personal best trevally and first ever Giant Trevally, 51cm TL and a pretty tough fighting, angry first at that. (For the story of the fight through the eyes of an 11 year old, see here.) Feeling peckish, I wanted to devour it straight away. So I had a bit of a forage in the garden and came up with this fresh, quick and tasty entree for one.

 Ceviche' originates from the Southern Americas and has many variations. It can be made as mild or spicy as you like.  The key is super fresh fish, and super fresh garden produce. A classic dish for Summer. accompanied with a crisp cold glass of Riesling or a spicy Gewurztraminer. Any properly bled firm white fleshed fish is ideal (whiting, snapper, jewfish, trevalley etc), skinned, boned and most importantly, all blood lines removed.

Simple Ceviche'

1 x fillet white fish

a few slices of spanish onion, finely diced

juice of a lime, 

sprig or two of mint finely diced

sprig or two of coriander, finely diced

sprinkle dried chilli flakes

splash of olive oil

salt and pepper.

Slice the fillet on a 45 degree angle across the grain thinly. Place in a bowl and cover with all ingredients, Stir to combine and leave to 'cook' for 10-15 minutes. The action of the citrus juice creates an enzymic reaction effectively cooking the protiens. 10 to 15 minutes later and the fish is cooked.