This dish has bright, tangy, fresh flavours and works beautifully as a starter to the main meal. It requires no heat as the acidity of the citrus juices allows the proteins to breakdown and cure the fish. Like a good steak it can be served either as rare, medium rare or medium. This dish calls for a semi firm white flesh fish rather than an oily, stronger variety. For the best results, always select the freshest fish available!
* As an entrée serves approx. 2-4 persons
Ingredients
Approx. 300 grams of fresh white semi firm fish, cut into even sized pieces approx. ½ cm
2 -3 limes depending on their size, juice squeezed
¼ cup of finely chopped red onion or 3 finely sliced spring onion, white parts
½ avocado chopped into even small cubes
½ small garlic clove, skin removed and smashed
Pinch red fresh chilli or pinch of dried chilli
¼ cup coriander leaves without stems
3 teaspoons good quality olive oil
Optional: micro herbs as garnish
Optional: 2 small radishes, finely sliced
Method
Remove the bloodline or the darker part of the fish. (This can be too strong in flavour)
Remove the skin or any bones, slice the fish evenly, and place it into a glass bowl.
Pour the juice over, and allow the fish to bath in the liquid. Allow approx. 10 mins for rare, and 15-25 for medium. Check every 5 minutes in order to test whether it has cured to your liking. The fish will change colour and become opaque when ready
In the meantime, cut vegetables and herbs and carefully fold through in a separate bowl
Drain the fish and add it to the remaining ingredients
Pour oil over and season the dish, here I've used a wasabi and avocado blend as a dressing.
You can scatter micro herbs, sesame seeds, coriander leaves or spring onion, served along with a lime wedge as a gorgeous garnish!
