This terakihi ceviche was created to match with a beautiful Albarino from Astrolabe Sleepers Vineyard, as per the notes from our Wine Friend subscription. While pregnant, we kept the Wine Friend subscription and now have a beautiful stash of interesting wines to try for little date nights in. The magical Yvonne Lorkin always pairs the wine with a food match and this ceviche was born from that recommendation.
Originating in South America, ceviche gently cooks the fish using acid such as citrus juices or vinegars to create ceviche. This is a dish that is perfect for the heat of summer. It is beautifully light, refreshing and ideal for those days when you’d rather avoid cooking in the kitchen. Ceviche demands the freshest of fish. The best results would be if you or someone very generous has caught the fish themselves and make this the same day. Or alternatively, use a high quality fishmonger and discuss with them what is freshest. I used gorgeous terakihi as that is what was best on the day, but any beautiful fresh fish will work. Try with tuna, kingfish, snapper, hapuka – the freshness is key.
This terakihi ceviche is an elegant dish that requires a gentle hand with the flavours. I’ve used equal parts lemon and lime juice however limes can often be drastically expensive. Please swap them for fresh lemons rather than breaking the budget. It still produces a divine finish. You can then look at the additional flavours to help create a wonderful meal. I adore the contrast of the acidic dressing with the creaminess of avocados, which thankfully are in season. There were also lovely fresh tomatoes from our garden that were begging to be a part of this dish.
Serve the dish with a couple of forks for a casual date night in. Alternatively serve it with some lightly toasted baguette rounds, tortillas, or even crispy potatoes to add sustenance.
Ingredients
- 200gm fresh white fish
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
- Zest of 1 lemon
- 1 ripe avocado
- Handful of tomatoes
- ½ red onion
- Handful of fresh coriander, leaves picked and roughly chopped
- 1 tbsp olive oil
- Salt and pepper to season
Instructions
Slice the fish thinly and place in a large bowl. Add the lemon and lime juice, mix together and place in the fridge to marinate for 15 minutes or so. You’re looking for the flesh to turn from opaque to white – this is the acid ‘cooking’ the fish.
Drain the fish, reserving the marinating juices in a jug for later. Chop the avocado and cherry tomatoes and add to the fish. Finely dice the red onion, add to the fish along with the coriander and gently mix everything together. Place in a serving dish.
Take the marinating juices, add a good quality olive oil and season with salt and pepper. Pour over the fish until lightly coated and toss. Serve with bread for trawling through, or simply two forks…
Notes
This can easily be doubled or tripled if you're looking to serve this for dinner or a party.
