Photo by Babiche Martens
I have a houseful of hungry young people, who are always keen to rush out and grab a takeaway, so I have to be quick off the mark to come up with a tasty alternative. I was fortunate enough to have some fresh snapper dropped at the door that coincided with a fruit bowl full of juicy limes. What better than to combine both in a tasty ceviche? Fresh and quick to prepare, it is a change from crumbed, pan-fried fish. This ceviche doesn’t have to sit overnight, so can be on your table within a couple of hours. I love the hint of chilli to spice it up, but still being able to enjoy the subtle flavour of the fresh fish.
|1 cup||Lime juice|
|400 g||White fish, cut in chunks|
|1 Tbsp||Olive oil|
|2 cloves||Garlic, chopped|
|½||Red onion, diced finely|
|1 large||Tomato, peeled, seeded and diced small|
|1||Red chilli, cut small|
|1 piece||Cucumber, approx 10cm in size, cut finely|
|½ cup||Tomato passata|
|1||Lime, zested and juiced|
|1 bunch||Coriander, chopped roughly|
- Pour the lime juice into a large bowl. Add the fish, stirring well to mix. Leave covered in the fridge for 2-4 hours.
- Heat the oil in a small frying pan. Add the garlic and cook for 2 minutes until softened.
- In a larger bowl combine the garlic, red onion, tomato, chilli, cucumber, passata, lime and coriander. Mix until well combined.
- Just before serving drain the fish completely of all the juices. Fold through the vegetable mix. Season with salt and pepper.
- Serve in individual glasses garnished with a wedge of lime.
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