Chelsea’s Ceviche Recipe
Best served fresh with corn chips and a cold drink, here I’ve served it on a tostada with a quick guacamole and The Landing Pinot Gris.
The beauty of ceviche is that the longer the coconut cream sits with the flavours, the better it gets.
I make a ceviche coconut mix before we go fishing and just add the fish when the boys catch me some table fish.
Ceviche Coconut Mix
Ingredients
Can of good quality coconut cream - I like Kara
Red onion (brown is harsh, spring onion works as well)
Yellow or red capsicum
Cucumber
Fresh coriander
Chilli
Lime juice
Fish sauce (only use if you are leaving the mix to marinate, omit if using immediately)
Method
Finely dice the onion, capsicum and cucumber into approx 3mm pieces (smaller the better)
Finely chop the coriander and chilli. You can also add parsley here if you like.
Add the diced vegies and herbs into the coconut cream and add the juice of one lime, a small pinch of salt and a couple of drops of fish sauce if using. Add chilli to taste.
Mix, cover and leave to infuse for as long as possible.
Citrus Cooked Fish
Ingredients
Fresh fish - kingfish and trevally are my favourite but any white, firm-flesh fish works
Juice of four to six limes and/or lemons (preferably fresh but packet works as well). Rolling around the ocean with no citrus? It is also possible to prepare the fish in white vinegar - follow the same instructions but rinse the fish before adding to the coconut mix.
Method
Dice the fresh fish into small 1-2cm cubes
Add to bowl with enough citrus juice to cover the fish. Cover and leave in fridge to ‘cook’. After 10 minutes give it a stir and leave back in fridge for another 10-20.
The ‘cooking’ process should take around 20-30 minutes, you know it is done when the fish looks has turned an opaque white colour.
Drain the citrus juice off the fish (no need to rinse) and add to the coconut mix.
Garnish with fresh coriander, chili and lime wedges. Enjoy with corn chips or on tostadas.
