Coral Trout Ceviche with Smoked Chilli
Serves 4
Ingredients
- 600 g sashimi-grade coral trout, skinned, pin-boned and diced
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 2 limes
- 1 red onion, cut into wedges
- 1/2 cup coriander leaves
- 2 avocados, sliced
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Combine the fish with the lime juice and a generous pinch of salt in a non-reactive bowl. Refrigerate for 15-20 minutes, stirring once, until the outside turns opaque but the centre remains tender.
2. Drain off most of the citrus liquid. Fold through very finely sliced red onion, coriander and the Glasseye Creek sauce.
3. Gently add the avocado immediately before serving so it keeps its shape.
4. Taste for salt and lime, then serve chilled. Use only sashimi-grade fish and keep it below 5°C until serving.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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