‘Ceviche’ is the South American word for a dish of marinaded raw fish or seafood. Marinated fish is also referred to by ‘kokoda’ (Fiji), Ika Mata (Cook Islands), ‘Ota Ika’ (Tonga) or ‘Poke’ (Hawaii). These names all refer to pieces of fish marinated in citrus juice, which ‘cooks’ the fish. Often condiments, vegetables & coconut cream/milk are added. Lemon Kelp adds the perfect flavour.
INGREDIENTS:
Serves many as an appetizer or 4 as a main course
500g very fresh fish (monkish, orange roughly, scallops, prawns)
1 small red onion, finely chopped
2 tbsp small capers
colourful capsicums, finely chopped
juice of 6 limes (& zest of 1)
3 tbsp lime flavoured avocado oil
1/2 tsp Lemon Kelp
bruised kaffir lime leaf
a few pink peppercorns
coriander leaves coarsely chopped
one small chilli pepper cut very fine
200ml coconut cream
lettuce or banana leaves to serve
fresh chopped parsley to garnish (opt’l)
METHOD:
Rinse fish under cold water and pat dry. Slice into fine pieces and arrange in a glass bowl. Add all ingredients except coconut cream and marinate for 6 hours. Drain some of the lime juice and add coconut cream before serving and season with salt and pepper to taste. Serve on lettuce or banana leaf, season with Lemon Kelp seasoning and serve with corn chips.
