Ceviche is a super quick lunch or starter dish whereby marinating raw fish in citrus juices, essentially cooks the flesh by turning it white. This is a Peruvian dish which I have enjoyed at Lily and Bloom in Hong Kong as well as Chicha. The presentation of this dish is important as if you just hack about your fish and vegetables it will turn into a mushy mess which does not look very appetising. Nice, neat cubes are the trick so use a sharp knife and take your time!
What you need:
1 snapper fillet, deboned. We used wild, fresh snapper from MM Fresh
150ml citrus juices, so I used the uice of 1/2 orange, 1 lemon and 2 limes
1/2 teaspoon of sugar
1/2 teaspoon of salt
1/2 cup halved cherry tomatoes
1/2 cup peeled, diced cucumber
1/8 cup finely chopped red onion
1/2 red chill, deseeded and finely chopped
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh mint
50ml finest olive oil - we love that from OlivetreeHK
Salt & pepper
Method:
Mix your marinade by combining the citrus juice (orange, lime and lemon) with 1/2 teaspoon of salt and 1/2 teaspoon of sugar.
Take your snapper fillet and cut it into 1cm cubes and place into the marinade gently, being careful not to damage the flesh.
Cover with clingfilm and refrigerate for around 10 minutes while you prepare your salad.
Wash and chop your tomatos, cucumber, red onion, chilli, coriander and mint and place into a bowl.
Add your marinated snapper to the vegetables and herbs with a couple of teaspoons of the juice, then pile onto plates.
Grind black pepper on top and drizzle olive oil over the plate.
Serves 2
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