Name: Ceviche
Yield: 6
Ingredients: 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

Ingredients

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

Method

Main

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.

Hamish McLeay

Styling by Sophia Young

Ingredients

Method

Main

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