Spring is the ideal time for easy prep meals that are lighter on the tummy and fresher on our plates. Paired with a great glass of wine for lunch or early evenings, well prepared ceviche is always a winner when it comes to the best fish dishes for spring. This is our take on the classic South American starter that involves accenting the dish with grapefruit, garnished avocado and the addition of perfectly pickled onions.
Line fish ceviche is also best served with a Sauvignon Blanc. If you’re stuck for options, give the Good Natured Organic Sauvignon Blanc 2022 a try. With citrus, litchi and elderflower flavours culminating in a crisp finish, this certified organic wine is ideal for the ceviche’s beguiling layers of acidity.
Ingredients
500g fresh line fish fillets, pin-boned and sustainably sourced (pictured is sea bass)
2 limes juiced
1 lemon juiced
1 - 2 ripe grapefruit, sliced into fine segments
1/3 cup cucumber, finely diced
1-2 tablespoons of extra virgin olive oil
A handful of coriander, roughly chopped
Salt and pepper to serve
For the avocado purée:
1 ripe avocado
1 medium lemon juiced
Salt and pepper
For the citrus pickled red onion:
1 lime juiced
1 lemon juiced
1 grapefruit juiced
1 tablespoon of sugar
1 red onion, finely sliced
Method
Use a long-bladed, sharp knife to slice the fish into thin slivers, arranging them in a wide bowl. Pour the lime and lemon juice all over, season lightly with salt, cover and leave to cure for 15-20 minutes or until the flesh has just turned white. Pour off any remaining juice and set aside (covered and refrigerated) while you get the other elements ready for plating.
While the fish is curing, it’s time to make the avocado purée. In a blender, add the avocado (discard the skin and pip), lemon juice and season lightly with salt and pepper. Blend to a sooth purée, then transfer into a piping bag. Set aside until ready to plate.
For the citrus pickled red onion, place all the ingredients in a glass jar and shake gently to mix. Refrigerate until ready to serve. This pickle can be prepared at least 2 hours in advance, or even overnight.
To serve, arrange the slices of ceviche on a serving platter, then top with grapefruit segments and diced cucumber. Pipe the avocado all over, then top with some pickled red onion, coriander leaves and sprinkle of salt and pepper. Drizzle with extra virgin olive oil and serve at once.
