Name: Ceviche classico
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Ceviche; ¼ cup (60ml) apple cider vinegar; 1 tablespoon caster sugar; 2 tablespoons hot water; 1 medium red onion (170g), sliced thinly; 1 kg kingfish fillet; ½ cup (125ml) lime juice (see tips); ¹⁄³ cup (80ml) coconut milk; 1 fresh jalapeño chilli, chopped finely; ¼ cup (60ml) extra virgin olive oil; 1 lebanese cucumber (130g), seeded, diced finely; ¼ cup finely chopped coriander; 1 clove garlic, crushed; 1 medium avocado (250g), chopped; to serve: extra coriander (cilantro) leaves and corn chips

Something wonderful happens to raw fish when it is bathed in lime juice. Team with coconut milk and jalepenos and serve up with cucumber, avocado and corn chips for a taste that’s out of this world.

Ceviche, pronounced se-vee-chay, is a Latin American specialty. The seafood is marinated in lime juice in order to ‘cook’ it. We have used kingfish fillets here but all kinds of seafood can be served this way.

Why not try our barramundi ceviche with crispy pita toasts, ceviche with avocado and mango or our salmon ceviche

Looking for more fish recipes?

Ingredients

Ceviche

¼ cup (60ml) apple cider vinegar

1 tablespoon caster sugar

2 tablespoons hot water

1 medium red onion (170g), sliced thinly

1 kg kingfish fillet

½ cup (125ml) lime juice (see tips)

¹⁄³ cup (80ml) coconut milk

1 fresh jalapeño chilli, chopped finely

¼ cup (60ml) extra virgin olive oil

1 lebanese cucumber (130g), seeded, diced finely

¼ cup finely chopped coriander

1 clove garlic, crushed

1 medium avocado (250g), chopped

to serve: extra coriander (cilantro) leaves and corn chips

Method

1.Stir vinegar, sugar and the hot water together in a small bowl until sugar dissolves. Stir in onion. Set aside for 10 minutes to pickle and soften.

2.Meanwhile, cut fish into 1cm pieces. Combine fish with remaining ingredients, except avocado and serving ingredients, in a glass or ceramic bowl. Cover; refrigerate for 10 minutes. Season to taste.

3.Spoon fish mixture and avocado into a large bowl. Top with drained pickled onion and extra coriander leaves. Serve with corn chips.

A non-reactive bowl (one made from glazed porcelain or glass) must be used to avoid the metallic taste that can result if marinating takes place in a stainless-steel or an aluminium bowl. Ensure all of the fish is completely covered with juice.

You will need about 6 limes for this recipe. The lime juice ‘cooks’ the fish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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