Join Chef Ben as we usher in the warmer months with this refreshing ceviche recipe. The versatility of this recipe will allow you to put in whatever seafood is seasonally sustainable as well as many fruits and vegetables you may find at the local markets. The recipe that keeps on giving.
- 2x cutting boards (one for fish and one for vegetables)
- 3x medium size mixing bowls
- 8” chef’s knife
- Measuring spoons
- Metal spoon
- 1 yellow pepper deseeded, and finely chopped
- 2 lemons juiced
- 1 teaspoon kosher salt
- 1 fresh mango
- 200 grams red snapper pin bones removed
- 1 fresh red chilli deseeded, and finely chopped
- ½ red onion peeled and thinly sliced
- 4 stems fresh mint leaves picked and roughly chopped
- 4 stems fresh cilantro leaves picked and roughly chopped
- 1 pint mustard cress or microgreens
- Extra virgin olive oil
- Black pepper to taste
- Terra brand chips
- Deseed and fine chop the yellow pepper and red chilli, and finely slice half of the red onion. Cut the mango around the seed, score the fruit and scoop it out with a spoon. Set these ingredients aside in a bowl.
- Slice the fish into 1cm cubes and add them to a mixing bowl. Cover and place in the fridge until ready to use.
- Squeeze the lemon juice in a separate bowl, and add the salt, chopped chilli and sliced red onions, stirring to combine. Pour the lemon juice mixture over the cubed snapper. Use a spoon to make sure it is evenly coated.
- While the ceviche rests, pick the mint and cilantro leaves. Roughly chop both herbs. Add half of the chopped herbs to the ceviche, and the mango and quickly toss to incorporate.
- Divide the ceviche on to two plates, and spoon the marinade over top. Sprinkle the remaining herbs. Finish with extra virgin olive oil and fresh ground black pepper, and serve with Terra brand chips.
Try substituting other favourite fish such as halibut or seabass.