Summer ceviche

0
8
Summer ceviche
  • 4:25 Prep
  • 0:02 Cook
  • 10 Servings
  • Capable cooks

A South American specialty, ceviche, is reborn as sophisticated cocktail-party fare.

Featured in
Easy entertaining, Nutrition information

Ingredients

  • 1 fresh long green chilli
  • 1 garlic clove
  • 1 tablespoon chopped fresh coriander root
  • 1/2 teaspoon sea salt flakes
  • 1/4 teaspoon cracked black pepper
  • 700g fresh white fish fillets, finely chopped
  • 185ml (3/4 cup) lime juice
  • 1/ 4 cup chopped fresh coriander
  • 35g (1/2 cup) shredded coconut, lightly toasted
  • 1 long fresh red chilli, thinly sliced
  • 60g plain corn chips
  • Fresh coriander leaves, to serve

Method

  • Step 1
    Preheat grill on high. Cook the green chilli, turning, for 2 minutes or until slightly charred. Set aside to cool. Peel, halve and seed the chilli.
  • Step 2
    Place the green chilli, garlic, coriander root, salt and pepper in a mortar and pound with a pestle until a smooth paste forms.
  • Step 3
    Place the chilli mixture and fish in a glass or ceramic bowl and toss to coat. Stir in the lime juice. Cover and place in the fridge for 4 hours or overnight to marinate.
  • Step 4
    Stir in chopped coriander. Divide ceviche among glasses. Top with shredded coconut, red chilli, corn chips and coriander leaves.

Nutrition

  • 472 kj

    Energy

  • 5g

    Fat Total

  • 3g

    Saturated Fat

  • 1g

    Fibre

  • 12g

    Protein

  • 38mg

    Cholesterol

  • 185.99mg

    Sodium

  • 1g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Jody Vassallo
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste

Source: taste.com.au

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