I was introduce to Pacific style ceviche here in New Zealand a few years ago and became addicted to it, it’s not a dish we Brits would eat back home, we like our fish dipped in batter and deep fried! If you gave me the choice now of both dishes I would always pick the ceviche over good old fashion fish and chips, ok..ok if it was cold, wet and windy I probably would take the sole warming battered and deep fried dish.
I was over at Cook the Books a few months ago where Grace and Felicity were introducing us to Latin American style ceviches, we sampled many and they were all delicious, they are my new favourite with lots of lime, chillies and no coconut milk. Unfortunately I have lost the recipes they gave me so I have cobbled this one together in Pacifc style but without the coconut milk. I really must get the prawn ceviche recipe off them, it was truly delicious.
We are fortunate out in Muriwai as we have many friends who go fishing and bring us fresh snapper only a fews hours old, this make the perfect ceviche. If you’re not as lucky as us do make sure you use the freshest fish available.
200g Snapper fillet, shinned
juice of 2 limes (approx 100ml)
Thumb size piece of ginger, peeled and grated
1 hot chilli pepper, seeded and finely sliced
1 clove garlic, crushed or finely chopped
2 spring onions, finely sliced
Handful coriander, finely chopped
1 small cucumber
Salt to season
Slice the cucumber down the centre and remove the seeds by running a teaspoon along the centre.
Then slice the cucumber into 1 cm thick pieces.
Slice the snapper into 2 cm thick slices.
Mix together all the ingredients except the snapper and cucumber and season the juice with salt to your taste.
Toss the snapper and cucumber through the juice and refrigerate for 15 minutes, this will start to ‘cook’ the snapper. It doesn’t need long but if you prefer it cooked through more leave it for 30 minutes.
Serve in small bowls or on clean banana leaves!