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

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.

• Mail
|
• More Posts(4)