Delicious ceviche with a refreshing dressing made from tomatoes, chilli and tequila.
Serves: 6–8
INGREDIENTS
800 grams fresh, firm, white fish fillets
1⁄2 cup orange juice
1⁄2 cup lemon juice
Dressing
150 grams ripe vine tomatoes, roughly chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1⁄4 teaspoon ground chilli
2 tablespoons tequila, optional
2 tablespoons lemon juice
1/3 cup olive oil
sea salt and freshly ground pepper
Salad
1⁄2 small red onion
1 cup diced telegraph cucumber
1⁄2 rock melon, diced
1 cup stuffed green olives
2 tablespoons capers
1 avocado, peeled and diced
1⁄4 cup shredded mint
METHOD
Cut the fish into 1 cm pieces and combine with both juices in a large bowl. Cover and refrigerate for 2-3 hours, stirring occasionally.
Slice the red onion thinly and soak in cold water for 10 minutes.
Dressing: Put the tomatoes, garlic, cumin and chilli in a food processor and mix until smooth.
With the motor running, add the tequila, lemon juice and olive oil in a steady stream. Season and tip into a large bowl.
To serve: Strain the fish and discard the liquids. Drain and squeeze the red onion dry. Fold the fish and all the remaining ingredients with the tomato dressing and refrigerate until ready to serve.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.