Ceviche with coriander, chilli and lime recipe
You can use any fresh, firm-textured white fish for ceviche. Black bream is a favourite of mine.
Prep time: 20 minutes, plus 10 minutes marinating
SERVES
Four
INGREDIENTS
4 very fresh firm white fish fillets (about 100g each), skinned
1 small red onion, very finely sliced into rings
10g coriander, leaves roughly chopped and stalks finely chopped, plus a few extra leaves for sprinkling
Juice of 8 limes
1 hot red chilli, such as habanero, deseeded and finely diced
½ tsp granulated sugar
METHOD
Cut a V into the centre of the fish to remove the bloodline and all the pin bones. Take off any little bits of fat, so that you are left with clean, white fillets. You don’t want any of the red flesh, just the delicate white meat. If you are buying from a fishmonger, they should be able to do this for you.
Slice the fillets thinly, going with the grain of the fish – so you will be cutting down at a slight angle. Try to keep each slice the same thickness, so that they marinate evenly.
Put the red onion in a shallow dish and add the coriander and a teaspoon sea salt, then add most of the lime juice with the chilli and a little of the sugar. Adjust the flavour by adding more lime juice, sugar and salt to get a balance of flavours: sharpness from the limes, a bit of saltiness and a little sweetness. Making this mixture – known as tiger’s milk – can be a balancing act, depending on the size of the fish, strength of the chillies or tartness of the limes. Mix it together and check the flavour.
Spread the fish over a plate and pour the tiger’s milk over the fish. Leave to marinate for five to 10 minutes until it starts to whiten.
Sprinkle with coriander leaves and serve.
Recipe from The Hidden Hut by Simon Stallard (HarperCollins, £20). Order a copy from books.telegraph.co.uk.
