Ceviche

Name: Ceviche
Total time: 15 min
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating (Note 1); 1/4 red onion , very finely sliced using mandolin (so it "flops"); 2 tsp fresh jalapeño , finely chopped (or green chilli) - add more or less for spiciness; 8 cherry tomatoes , halved (large ones quartered); 1/4 tsp black pepper; 1/3 cup lime juice , fresh (or lemon juice); 1/2 tsp salt , cooking / kosher (or 1/4 tsp table salt, Note 2); 1 avocado , ripe, cut into 1.25cm / 1/2" cubes; 1/4 cup coriander/cilantro leaves , roughly chopped (sub chives); 2 tbsp extra virgin olive oil (Note 3)

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Total: 15

Servings: 5

Instructions

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Step 1

Cut fish: Cut fish into 1.25cm / 1/2" cubes.

Step 2

Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.

Step 3

Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).

Step 4

Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).

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