I like to serve a bowl of corn chips for scooping up this fresh and light ceviche. Perfect as a light meal or snack.
Serves: 2
INGREDIENTS
300 grams firm white fish
¼ cup lime juice
3 tablespoons orange juice
½ teaspoon caster sugar
1 teaspoon sea salt
1 small red onion, very thinly sliced
To serve
1 large ripe avocado
2 limes
sea salt and ground pepper
1 long green chilli, thinly sliced
1 cup diced cucumber
olive oil for drizzling
coriander for garnishing
METHOD
Trim off any bloodline from the fish and thinly slice on an angle.
Combine the lime and orange juices, sugar and salt in a medium bowl. Add the fish and red onion, turning to coat in the juice. Set aside for 20 minutes, stirring occasionally, or leave longer if you prefer the fish to be more ‘cooked’.
To serve: Mash half the avocado until smooth then stir in the zest and 1 tablespoon juice from one of the limes. Season generously with salt and pepper. Spread the mashed avocado on a large plate.
Lift the fish and onions out of the marinade and place over the top. Dice the remaining half avocado and scatter over the fish along with the chilli and cucumber. Squeeze over the juice from the second lime, drizzle with olive oil and season again with a little salt and pepper. Scatter over the coriander.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!