I have a houseful of hungry young people, who are always keen to rush out and grab a takeaway, so I have to be quick off the mark to come up with a tasty alternative. I was fortunate enough to have some fresh snapper dropped at the door that coincided with a fruit bowl full of juicy limes. What better than to combine both in a tasty ceviche? Fresh and quick to prepare, it is a change from crumbed, pan-fried fish. This ceviche doesn’t have to sit overnight, so can be on your table within a couple of hours. I love the hint of chilli to spice it up, but still being able to enjoy the subtle flavour of the fresh fish.
Ingredients
| 1 cup | Lime juice |
| 400 g | White fish, cut in chunks (Main) |
| 1 Tbsp | Olive oil |
| 2 cloves | Garlic, chopped |
| ½ | Red onions, diced finely |
| 1 large | Tomato, peeled, seeded and diced small (Main) |
| 1 | Red chilli, cut small |
| 1 piece | Cucumber, approx 10cm in size, cut finely |
| ½ cup | Tomato passata |
| 1 | Lime, zested and juiced (Main) |
| 1 bunch | Coriander, chopped roughly |
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Directions
- Pour the lime juice into a large bowl. Add the fish, stirring well to mix. Leave covered in the fridge for 2-4 hours.
- Heat the oil in a small frying pan. Add the garlic and cook for 2 minutes until softened.
- In a larger bowl combine the garlic, red onion, tomato, chilli, cucumber, passata, lime and coriander. Mix until well combined.
- Just before serving drain the fish completely of all the juices. Fold through the vegetable mix. Season with salt and pepper.
- Serve in individual glasses garnished with a wedge of lime.
