Recipe: Ruth Pretty’s Ceviche with Golden Kūmara, Chilli & Coriander (GF)
This ceviche recipe is super simple, yet the taste is beyond fresh and delicious.
Words & recipe: Ruth Pretty Styling & photos: Carolyn Robertson
Use fresh, firm-fleshed white fish to make this ceviche. If it’s difficult to obtain super-fresh fish in the festive season, make an early purchase and freeze until required.
After the ceviche is served, retain the leftover juices to add to a round of Bloody Marys.
1 small to medium golden kūmara, peeled and cut into ½ cm-thick rounds
400g fresh white fish fillets (gurnard, tarakihi, groper, and moki all work well)
1 teaspoon flaky sea salt
2 cloves garlic, finely chopped
125ml lemon or lime juice
¼ medium red onion, cut into half-moon crescents
small bunch of coriander
½ red chilli, seeds removed, sliced lengthwise
Drop the kūmara into a pan of boiling water. Return to the boil, then lower heat and simmer for 4 to 5 minutes or until tender. Carefully transfer to a colander and place under cold running water. Drain on paper towels, then place in a shallow serving bowl.
Just before serving, cut the fish into 2cm cubes. Scatter over kūmara and sprinkle with salt. After one minute, scatter over the garlic and drizzle lemon or lime juice over fish. Shake the bowl gently from side to side. Garnish with red onion, coriander leaves and chilli.