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


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