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Ceviche at sea
Serves 4 Starters and mains
Ingredients
- 4 very fresh firm white fish fillets (around 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 8 limes
- 1 hot red chilli, deseeded and finely diced
- 1⁄2tsp granulated sugar
Method
Cut a 'V' into the centre of the fish to remove the bloodline and all the pin bones. Take off any fat, so that you are left with clean white fillets. You don’t want any of the red flesh, just the white meat. A fishmonger will be able to do this for you. Slice the fillets thinly, going with the grain, cutting down at a slight angle. Keep each slice the same thickness, so that they marinate evenly.
Put the red onion in a shallow dish and add the coriander and 1tsp of 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: a sharpness from the lime, 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 all together and check the flavour. Spread the fish over a plate and pour the tiger’s milk over it. Leave to marinate for 5-10 minutes until it starts to whiten. Sprinkle with coriander leaves and serve.
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