Delicious ceviche with a refreshing dressing made from tomatoes, chilli and tequila.
Serves: 6–8
INGREDIENTS
800 grams fresh, firm, white fish fillets
1⁄2 cup orange juice
1⁄2 cup lemon juice
Dressing
150 grams ripe vine tomatoes, roughly chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1⁄4 teaspoon ground chilli
2 tablespoons tequila, optional
2 tablespoons lemon juice
1/3 cup olive oil
sea salt and freshly ground pepper
Salad
1⁄2 small red onion
1 cup diced telegraph cucumber
1⁄2 rock melon, diced
1 cup stuffed green olives
2 tablespoons capers
1 avocado, peeled and diced
1⁄4 cup shredded mint
METHOD
Cut the fish into 1 cm pieces and combine with both juices in a large bowl. Cover and refrigerate for 2-3 hours, stirring occasionally.
Slice the red onion thinly and soak in cold water for 10 minutes.
Dressing: Put the tomatoes, garlic, cumin and chilli in a food processor and mix until smooth.
With the motor running, add the tequila, lemon juice and olive oil in a steady stream. Season and tip into a large bowl.
To serve: Strain the fish and discard the liquids. Drain and squeeze the red onion dry. Fold the fish and all the remaining ingredients with the tomato dressing and refrigerate until ready to serve.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.