Ingredients
"Cooked" Fish
-
400g sashimi grade Hiramasa kingfish
1/4 finely chopped red onion
2 tsp finely choppied fresh jalapeño
8 halved cherry tomatoes
1/4 tsp black pepper
1/3 cup lime juice , fresh (or lemon juice)
Add-Ins
1/2 tsp salt
1 avocado
1/4 cup coriander/cilantro leaves
2 tbsp extra virgin olive oil
Directions
Cut fish into 1.25cm / 1/2" cubes.
Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).
Recipe Note
When choosing what fish to use, we can choose any raw fish for ceviche as long as it is "sashimi grade" or "sushi grade". Fish simply labelled as "fresh" is not always sashimi-grade.
