Nourishing ceviche
Try this light and tasty way of preparing raw fish. Although coconut milk is often used in the Pacific for this dish, it makes a refreshing change to leave it out.
Nov 23, 2015 4:34am- Serves 2
- 30 mins preparation
- 3 hrs marinating
ingredients
Nourishing ceviche
- 200 gram fresh fish (snapper, gurnard, etc)
- 1/4 teaspoon salt, plus extra to serve
- 4 tablespoon lime or lemon juice, plus 2 tbsp juice extra
- 1/2 cup pomegranate seeds from 1 fresh pomegranate
- 1/2 bulb fennel, thinly sliced
- 2 tablespoon fresh dill sprigs
- fresh salad or steamed green beans, to serve
method
Nourishing ceviche
- 1
Slice the fish into thin slices. Lay out flat on a plate.
- 2
Sprinkle with salt and pour over the first measure of citrus juice. Cover with clingfilm and leave for 1-3 hours, then drain.
- 3
To extract pomegranate seeds, cut the ends off the fruit. Cut through skin from top to bottom like you would when segmenting an orange, but cut just through the skin.
- 4
Next, pull the segments apart. Submerge in a bowl of water and work the jewel-like seeds away from the skin and white pith, which will float.
- 5
Remove the pith, then drain, so you are left with seeds only. Trust me, this method prevents the juice from splattering everywhere!
- 6
Toss fish with pomegranate seeds, fennel, extra citrus juice and dill. Season with salt to taste.
- 7
Serve with fresh salad or steamed green beans.
notes
For a different flavour, substitute the dill sprigs for fresh coriander and 1 tsp toasted cumin seeds.