Chefs' Recipes

Marinated reef fish with citrus and capers

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.
Marinated reef fish with citrus and capersAlicia Taylor

“Greca is right on the water, so we like to celebrate fish and seafood,” says owner Jonathan Barthelmess. “We have a great supplier who brings in amazing reef fish from Cairns, which we pair with citrus, including finger limes and blood orange when they’re in season.”



1.Heat oil in a small saucepan over high heat. Add capers and fry until crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels.
2.Cut 5 segments from the lemon and 5 from the lime and place in a non-reactive bowl. Squeeze in 2 tsp each lemon juice and lime juice, add fish, toss to coat, and marinate for 5 minutes.
3.Divide radicchio among plates and top with fish, citrus segments and juice. Scatter with capers, chives and purslane, season with salt to taste and drizzle with extra-virgin olive oil to serve.

Purslane is available from farmers’ markets and select greengrocers.

Drink suggestion: A floral, fruity white, such as the 2017 Jim Barry Assyrtiko. Drink suggestion by Sam Christie.


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