Hake ceviche cured in citrus juice with a colourful, fruity salsa of nectarine, corn and tomatoes.
PREP TIME: 10 minutes
1 firm nectarine or peach, chopped into matchsticks
1 punnet cherry tomatoes, chopped
1 cup corn kernels frozen or cooked fresh, from about 2 ears of corn
½ Freshline red onion, finely diced
A handful coriander, chopped
1 clove garlic, crushed
1 lime zested and juiced
½ teaspoon kosher salt
¼ teaspoon black pepper
CEVICHE (FRESH RAW FISH CURED IN CITRUS JUICES)
600g fresh hake, sliced into chunks (as an alternative to the ceviche style, you could use 600g frozen Prime Hake cooked according to the package instructions)
1 Tbsp ginger grated
juice of 1-2 lemons.
2 Tbsp Freshline coriander chopped
1 Tbsp sugar or honey
1 tsp sesame oil
salt and freshly milled pepper
4 cups cooked SPAR jasmine rice (use leftover)
chilli, lime and coriander
a sprinkle of sesame seeds
1. To make the salsa mix the nectarine, tomatoes, corn, red onion, fresh coriander, garlic and lime juice. Season with salt and pepper.
2. To make the ceviche mix all the ingredients together well and leave to marinate for 10 minutes – check seasoning and season to taste.
3. Serve the bowls with the rice at the base and the ceviche and salsa around the rice.
Source – Spar