Smoked Chilli Kahawai Ceviche
Serves 4
Ingredients
- 600 g sashimi-grade kahawai, skinned, pin-boned and diced
- 100 ml fresh lime juice
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 1/2 red onion, very thinly sliced
- 1 Lebanese cucumber, diced
- 1/2 cup coriander
- 1 avocado, diced
Method
1. Keep the sashimi-grade fish below 5°C. Combine it with lime juice and a pinch of salt in a non-reactive bowl.
2. Refrigerate for 15-20 minutes, stirring once, until the outside turns opaque but the centre remains tender.
3. Drain most of the citrus liquid and fold through sauce, onion, cucumber and coriander.
4. Add avocado just before serving. Serve chilled and consume immediately.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
Post Comment