Jalapeño Ceviche
A party favourite with our friends, serve with corn chips as an appetiser and watch it quickly disappear.
Recommend getting fish from a reputable, local source to ensure quality and freshness. If you’re nervous about raw fish you can opt for sashimi grade, or you could sub fish for some cooked prawns.
Serves 6 as a starter/snack
INGREDIENTS
250g kingfish or snapper fillet, chunky diced
1/4 small red onion or 1 small shallot, finely diced
1/2 Lebanese cucumber, small diced
1/2 - 1 jalapeno chilli, finely diced (adjust amount based on spice preference)
2 limes, juiced (may require 3 if limes aren’t very juicy)
Jalapeno hot sauce, to taste (optional, adds extra flavour and colour)
1/2 bunch coriander, roughly chopped
METHOD
Add diced fish to large mixing bowl and season lightly with salt. Add juice of 1/2 a lime to start the curing process.
In a separate small bowl, add the diced onion and juice of 1/2 a lime and toss together to soak the onion. You can skip this step but it helps to take the bite out of the raw onion.
Drain off the liquid from the fish and add the onion, cucumber, jalapeno and additional lime juice. Add the jalapeno hot sauce a little splash at a time, and taste for balance. You want it to be zingy and spicy but not blow your face off. If not serving ceviche immediately, keep it in the fridge until you’re ready.
Add the chopped coriander right before serving, and serve with a big bowl of corn chips (or just a fork).
