Wednesday, July 31, 2019

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

CEVICHE is a South American dish of marinated fish, usually any kind of white fish. It is sliced thinly, then put under citrus juice and seasonings for a few hours to marinate and the end result is a cooked fish. The citrus and the salt activate micro-organisms, which break down the fibres in the fish and soften the flesh, while at the same time adding a wonderful flavour.

Typically chilli is the main flavouring, but you could just use peppercorns if you dislike hot food. It is wonderful as is with some salad leaves, but for a more substantial meal try the recipe below.

 

Ceviche

 

Serves 4

 

600g white fish fillets, skinned and pin boned

200g peeled tiger prawns

1 red onion, thinly sliced

Juice and rind of 2 lemons

Juice of 3 limes

Rind of 1 lime

1 sliced and de-seeded red chilli

450g sweet potatoes, peeled

1 finely sliced fennel bulb

1 orange, segmented

75ml olive oil

25ml white wine vinegar

1 tsp. caster sugar

1 sliced and deseeded green chilli

1 bunch chopped fresh coriander

1 tbsp mini capers

 

Finely slice the fish using a sharp knife and set aside. Then half the tiger prawns, lengthwise and season all the fish with salt and pepper. In a shallow dish lay out the red onion and fennel, and then place the sliced fish evenly on top. Scatter the sliced red chilli on top then pour the lemon and lime juice over. Cover with cling film and place in the fridge for at least 3 hours, spooning the juice over the fish every hour.

Meanwhile, boil the sweet potatoes for 25 minutes, then when cooled slice into ½ cm slices.  Place the vinegar, sugar and green chilli in a bowl and whisk in the olive oil and grated citrus rind, until it thickens slightly.

Drain the marinated fish from the juice, and add to the whisked dressing. Add the chopped coriander, and cooled sweet potatoes and tablespoon of mini capers. Garnish with the orange segments.

Serve with a fresh rocket leaf salad or rice salad.

 

Rocket Salad with Lemon Dressing

 

Serves 4

 

500g fresh rocket, washed

2 tbsp. olive oil

1 tsp. cider vinegar

1 tsp. lemon juice

1 tsp. caster sugar

Pinch of salt and pepper

 

In a bowl, whisk the vinegar, lemon juice and sugar together. Slowly add the olive oil, whisking continuously. The dressing should thicken a little.

Pour over the washed rocket leaves, then season with salt and pepper. Mix well.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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