Ceviche De Pescado
I’m a sucker for great Mexican food. The flavours are so simple, but so sharp and fresh, they make every day feel like summer – even when the great Kiwi weather doesn’t come to the party!
This recipe for marinated fish salad has a classic Mexican flavour, while using fresh New Zealand ingredients. My favourite way to eat it is after we’ve come back from a successful fishing trip, with a bunch of good snapper, served with a really crisp chardonnay.
Ceviche De Pescado: Marinated Fish Salad
Ready in 30 minutes. Serves 4.
- 300g fresh line-caught trevallly (or other firm white fish, not too flaky)
- 1 cup lemon juice (about 4 lemons) or a mix of lemon and lime juices in season
- 1/4 large telegraph cucumber
- 1 small red onion
- 4 large tomatoes, seeded
- Handful fresh coriander, finely chopped
- 1 avocado
- Pinch hot chilli flakes (optional)
Dice the fish into 5mm chunks and marinate in 3/4 cup of the citrus juice for 20 minutes. Dice cucumber, red onion and tomatoes to the same size.
To serve, mix all diced vegetables together in a bowl with fish and coriander. Dress using remaining citrus juice. Garnish with slices of avocado. If you want an extra kick, sprinkle on some hot chilli flakes.
Serve with totopos, or, for a healthy alternative, homemade corn tortillas.
Recipe extracted from La Boca Loca: Mexican Cooking for New Zealanders, Lucas Putnam and Marianne Elliott, Potton & Burton, RRP $49.99.