Use only the freshest fish when making ceviche - this simple relish adds a fresh vibrant burst of flavour to every bite.
Serves: 4
INGREDIENTS
300 grams firm white fish fillets
juice 2 limes
1 lime, quartered
Relish
½ cup finely diced telegraph cucumber
1 long green chilli, seeded and finely chopped
1 spring onion, sliced finely
3 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Slice the fish very thinly and place in a single layer on a large lipped tray.
Spoon the lime juice evenly over the top then cover and chill for 30 minutes.
Relish: Combine all the remaining ingredients in a bowl and season.
Lift the fish out of the lime juice and arrange on a large platter. Season with salt and pepper.
Spoon over the relish then drizzle with olive oil and another squeeze of lime juice.
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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.