|A summer ceviche, made with odds and ends from the kitchen.|
Okay, so I know it's not really summer in Australia anymore... but this is a nice, simple little ceviche that I made some weeks ago that I didn't get around to posting earlier. The main ingredients for creating a tasty ceviche, as far as I'm concerned, are the fish, lime, red onion and chilli components, and all other fruits and vegetables I'd say are negotiable, making this quite a versatile recipe. So feel free to experiment with what's in season, whatever fruits and vegetables you have begging to be used - those that your instincts tell you may go well in this tangy seafood dish. The mix-and-match method was how this ceviche came about for me, after all!
mix 'n' match versatile summer ceviche recipe
(serves 2 as a main, up to 6 as an appetizer)
300g / 2/3lb fresh, mild white fish (e.g. rockling, snapper), skin removed, cut into cubes
1 small red onion, thinly sliced
1 small red chilli, thinly sliced
1/3 - 1/2 cup lime juice (approximately 4 - 5 limes) - enough to generously marinate all above ingredients
1/4 teaspoon salt
1 small stalk celery*, chopped
1 nectarine*, cut into cubes
a bit of chopped mint or coriander/cilantro, if you have it (I didn't... )
Additional: coconut cream, to serve.
*Instead of celery, you may also consider cucumber, fennel, radish, and avocado, to name a few.
*Instead of nectarine, you may also consider other stone fruit e.g. peach, apricot, plum; or melon fruit e.g. honeydew, rockmelon/cantaloupe, watermelon; and how about grapes, strawberries, or corn?
Thoroughly mix fish, red onion, chilli, lime juice and salt together in a glass bowl. Cover and chill in the refrigerator for 2 hours.
Just before serving, toss through the celery and nectarine or other vegetable/fruit, and the herbs if using. Season with more salt if desired.
Add a dollop of coconut cream on top, if you like, for a smooth creaminess to help balance out the acidity.
|A mix 'n' match, odds 'n' ends ceviche!|