White House owner and head chef Paul Hoather on a classic approach to fresh fish.

Super ceviche

IMG_2401As some of you may be aware, I am a very keen angler and was there­fore delighted recently to be invited by a friend for an evening’s fish­ing on his boat. I was for­tu­nate enough to bring home a couple of medi­um-sized snapper.

This recipe is some­thing I pre­pared the next day using some of the super-fresh fish. It is extremely tasty, light and healthy, and so easy to pre­pare… a true autumn dish. We are all accus­tomed to eat­ing sashimi, but I per­son­ally believe ceviche is a nicer altern­at­ive for tex­ture, fla­vours and sim­pli­city. It is simply delicious.

 

Citrus ceviche with avocado purée

 

Ingredients

Ceviche

  • 400g mar­ket fish (snap­per or tara­kihi are good), diced
  • Sea salt
  • Juice of 4 limes and 4 lemons
  • ½ cup cori­ander leaves, roughly chopped
  • 2 red chil­lies, seeded and finely diced
  • 3 spring onions, finely sliced
  • Small piece of ginger, finely grated
  • 1 clove gar­lic, finely grated
  • Black pep­per

Avo­cado purée

  • 3 ripe avocados
  • ½ cup Greek yogurt
  • Sea salt

Micro­greens to garnish

 

Method

  1. Mar­in­ate the diced fish with ½ tsp sea salt, lem­on and lime juice for 20 minutes (or longer if the fish hasn’t gone white).
  2. Place the veget­ables and herbs togeth­er in a bowl and stir to com­bine. When the fish is ready (it should be white), stir it through the veget­ables. Sea­son the ceviche with sea salt and black pep­per to taste. Keep chilled until required.
  3. To make the avo­cado purée, halve the avo­ca­dos, remove the stone from each and scoop the flesh from the skins. Place into a food pro­cessor along with the yogurt and a good pinch of sea salt. Blend until very smooth, then taste and add more salt if needed. Push the purée through a sieve. Keep chilled until required.
  4. Serve the ceviche with a dol­lop of the avo­cado purée on the side and gar­nish with microgreens.

Serves 4

About Paul Hoather

Paul star­ted cook­ing in Nel­son at 15, before head­ing over­seas to the UK and Aus­tralia. Return­ing in the 1980s, he became head chef of res­taur­ants includ­ing Cham­per­elle and La Spa­ghettata, before open­ing the icon­ic White House in 1992. his food can be described as mod­er Kiwi influ­ences from around the world. With a philo­sophy of fresh­ness, he even grows herbs and lettuces on the res­taur­ant roof. Hoath­er, his wife Louise, and their two dogs and avid hunters. Wheth­er it is a week away trout fish­ing in Nel­son or pheas­ant shoot­ing up north, they both like noth­ing bet­ter than pack­ing the tent and escap­ing to some secret spots.

About Paul Hoather

Paul started cooking in Nelson at 15, before heading overseas to the UK and Australia. Returning in the 1980s, he became head chef of restaurants including Champerelle and La Spaghettata, before opening the iconic White House in 1992. his food can be described as moder Kiwi influences from around the world. With a philosophy of freshness, he even grows herbs and lettuces on the restaurant roof. Hoather, his wife Louise, and their two dogs and avid hunters. Whether it is a week away trout fishing in Nelson or pheasant shooting up north, they both like nothing better than packing the tent and escaping to some secret spots.

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