I think by now most people are used to ordering raw fish in sushi restaurants, but I know that many are still afraid to make it raw at home.
Menu
I think by now most people are used to ordering raw fish in sushi restaurants, but I know that many are still afraid to make it raw at home.
YIELDS
2 Servings
100 g cherry tomatoes (cut in half)
80 ml lemon juice (juice of two lemons)
25 ml lime juice (juice of one lime)
2 tbsp capers (roughly chopped)
1 handful mint ( picked, washed and chopped)
5 sprigs dill, picked (picked, washed and chopped)
1 handfull coriander (picked, washed and chopped)
5 medium spring onions (finely chopped)
½ cup olive oil (extra virgin)
400 g fish (Freshest raw game fish – tuna, swordfish, salmon)
Combine all ingredients apart from the fish and leave to steep for 20 minutes.
Debone and skin the filleted fish. Dice the fish into 1 cm cubes (you can ask your fishmonger to do this for you)
Cover the fish in ceviche marinade and leave to stand for 20 to 25 minutes. The longer you leave it, the more the fish will ‘cook’ in the lemon and lime juice
Cook’s Tip
I can assure you that your home kitchen is as clean and safe as any restaurant kitchen that cooked, or didn’t cook, your fish. It is
safe and brilliant. Game fish are fish such as salmon, tuna and swordfish. The only word of warning here is that some fish such as swordfish have unusually high mercury content so maybe don’t go nuts on these if you’re pregnant.
Adding avocado to this seriously takes it up a notch.