It feels glorious to ring in autumnal recipes with one for ceviche prepared from freshly caught snapper.
Since moving further north for work, we have been lucky enough to escape for a couple of weekends away up to the family beach house. It’s an absolute privilege to get away to the island for brief moments of paradise and utter relaxation. This summer I have finally turned fishing into something more than a passing interest. Gone are the days of getting bored without bites: I’m finally baiting my own hooks and getting the fish off the line myself. It’s incredibly satisfying to catch a decent sized fish myself, fillet and debone it with my own hands, and ultimately enjoy the freshest meal possible. Clearly I am just pursuing hobbies that enhance my ability to enjoy good food.
Preparing fresh snapper using the South American method of curing it in citrus juices is a delicious reminder of how exciting it was to catch the fish in the first place. I really don’t think there’s anything better than just caught fish eaten raw with a little soy sauce and wasabi, but I know there are more than a few people who don’t eat sashimi with the same enthusiasm. Ceviche is a great way of getting into eating raw fish, because it’s not really – it’s just that the acid does the cooking instead of the heat. Nevertheless, this dish has a marvellous depth of fresh flavours delivered by the combination of citrus, and only enhanced by the toasted sesame seeds on top. Something about citrus-based dishes always tastes like it’s “healthy” to me – and this is one that really is genuinely good for you. It’s also low carb (and paleo, even!) if you substitute the tortilla chips.
I will quite happily eat a whole bowl of this for a light lunch, however it’s also brilliant served as an appetiser for sharing – and easy to prepare and store in advance!
- 600g snapper fillets (or any other firm, fresh white fish fillet)
- Juice of 2 oranges (200ml or so)
- Juice of 3 limes (90-100ml)
- Juice of 1 lemon (30ml)
- 150ml olive oil
- 50ml white wine vinegar
- 1 tsp crushed ginger
- 1 fresh chilli, chopped
- 1 tbsp maple syrup
- 1 medium red onion, diced
- 1 green capsicum/bell pepper, diced
- 1 bunch of coriander
- 2 tbsp sesame seeds
- Tortilla chips and cos (Romaine) lettuce leaves for serving
- In a jar or bowl, combine the citrus juices, olive oil, vinegar, ginger, maple syrup and chilli. Shake or stir to mix.
- Debone the fish fillets and cut into centimetre thick pieces across the grain with a sharp knife.
- Pour the citrus juice mixture over the fish, add the capsicum and combine gently until the fish is evenly and completely covered.
- Store in the refrigerator for half an hour and up to 2 hours before serving to alllow the citrus to cure the fish.
- Serve with sprinkled with chopped coriander and toasted sesame seeds. Scoop onto tortilla chips or cos lettuce leaves for serving.