"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."
Marinated reef fish with citrus and capers
A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.
- 15 mins preparation
- 2 mins cooking
- Serves 4
Print
Ingredients
- 1 tbsp olive oil
- 15 capers in vinegar, rinsed and dried well
- 1 lemon and 1 lime, peeled
- 150 gm skinless white-fleshed reef fish fillet, such as coral trout, snapper or kingfish, thinly sliced
- 4 radicchio leaves, torn
- 1 tbsp chopped chives
- Small purslane leaves (optional; see note), to serve
- 1 tbsp extra-virgin olive oil
Method
- 1Heat 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.
- 2Cut 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.
- 3Divide 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.
Notes
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.
