FAST FOOD
Ceviche

Ceviche

Serves 6



Ceviche
350 gm   sashimi-grade red snapper, ocean trout or hiramasa
¼   small red onion, very finely chopped
½   fresh long red chilli, seeded and very finely chopped
2   limes, juiced
1 tbsp   capers, very finely chopped
½   small clove garlic, very finely chopped
¼ cup   extra-virgin olive oil
24   witlof leaves (about 2 heads)
To serve:   chives, cut into 2-3 cm lengths


1 Using a very sharp knife, cut fish into 2-3mm pieces and place in a bowl. Add remaining ingredients except witlof and mix well. Cover and refrigerate for 25 minutes for flavours to develop. Divide ceviche among witlof leaves placed on a platter, top with chives and serve immediately.


RECIPE Hamish McLeay PHOTOGRAPHY Mark O’Meara STYLING Sophia Young

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
James Hird and Todd Garratt: Crespelle with caramelised ruby grapefruit and mascarpone Buzo's crespelle with caramelised ruby grapefruit and mascarpone Potato and Gruyère pizza Potato and Gruyère pizza
Maccheroni alla chitarra con ragù d’agnello e peperoni Eugenio Maiale: Maccheroni alla chitarra con ragù d’agnello e peperoni Tempered chocolate Tempered chocolate
Previous Next