Ceviche of Snapper

Ceviche is a style of 'cooking' fish & seafoods without the application of heat.

The fish is marinated for a couple of hours in a mixture of lime and lemon juice, and other ingredients, which tends to 'cook' the fish.

Many countries around the world have developed their own styles of ceviche, for example the Scandinavians with roll mops, the Philippines with Kinilaw and the Mexicans with Ceviche or Seviche

Ingredients:

100g of any white fleshed salt water fish like whiting, snapper, nanagai.. for some reason dhufish doesn't work so well
Juice of 2 lemons or 2 limes
Small knob of fresh ginger - finely chopped
1 tbsp castor sugar
½ red onion finely diced
½ tomato, de-seeded, finely diced
handful picked coriander leaves

Method:

Cut fish into small dice, removing all scales and bones.

In a bowl add sugar to lime juice and mix thoroughly (may need to add more sugar if limes/lemons are to tart).

Add ginger, onion, tomato and coriander leaves.

Mix through gently.

Add fish, mix through, cover and refrigerate one hour

Serve in Chinese spoons

As this dish is often eaten as a 'starter' before a meal and accompanied by a wine like a herbaceous Sauvignon Blanc or fruity Riesling, it is important not to make the dish too 'tarty'.