As 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
- 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
- 3 ripe avocados
- ½ cup Greek yogurt
- Sea salt
Microgreens to garnish
- 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).
- 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.
- 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.
- Serve the ceviche with a dollop of the avocado purée on the side and garnish with microgreens.
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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