serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
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Ingredients
- 200 g sashimi grade Kingfish, cut into 1cm dice
- ¼ red onion, finely sliced
- ½ aji limo or ¼ long red chilli and long green chilli, finely sliced
- Generous pinch salt
- 3 limes, juiced
- 2 tbsp coriander leaves, sliced
To serve
- ¼ sweet potato, boiled, peeled and cut into thick slices
- Corn nuts
- Lettuce leaves
Instructions
- Add the kingfish, onion and chilli to a bowl. Season with a generous pinch of salt and stir. Add the lime juice, stir to coat all of the fish pieces in the lime juice. Add a few cubes of ice and leave the ceviche to marinate for 2-3 minutes.
- Discard any remaining ice. Stir through the coriander and spoon onto your serving plate. Place boiled sweet potato slices and corn nuts on the side to serve. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
