THIS recipe adds a native twist to the exotic ceviche that is regarded for its freshness and seasonal colour. Dependiong on what you having growing locally, you can mix up the ingredients for this dish as a staple year round.
Careful knife work is the key. For example, a quality knife that won’t squash tomatoes and will allow fine slicing. I choose to cube the fish for this recipe as the curation gets solid surface area to work its magic without the potential of the fish taring when mixing ingredients. You can afford to cut the cubes slightly thicker than you would sashimi to ensure that the flavour is still prominent, and the texture is firm.
In this dish we used a Spanish mackerel. It’s great as a sashimi fish when looked after properly. The solid fillets are really easy to work with to cut into long strips and even cubes. Try to make the cubes the same size to keep curation and texture consistent.
I used the Australian Bush Spices “Sunrise lime and mango dressing” to drizzle over the top of my fresh bowl. This dressing topped off the bite and “summery” freshness that I was chasing. The only problem is we made so much ceviche with this mackerel that we ran out of this liquid gold.
I also sprinkled the wild pepperberry salt over the top. This is a truly unique Australian flavour. It needs to be tasted to be fully appreciated, but it really does resemble a floral pepper.
Bling Chilli oil as a touch of spice will balance the kick from the lime perfectly. I highly recommend this addition.
Depending on what you like, the ratios of ingredients will change. Here is an idea of the ingredients a threw together for an exceptional experience.
- Baby capsicums
- Red Onions
- Ginger
- Cucumber
- Coriander
- Tomatoe
- Lime
- Spanish Mackerel
- Australian Bush Spices Sunrise Lime and Mango Dressing
- Australian Bush Spices – Salt Flakes and Wild Pepperberry
- Bling Chilli Oil
