Mexican Ceviche

The explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job. Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling. Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck of the woods. Serve the ceviche in a big bowl for sharing and invite your guests to spoon the citrusy succulent fish, tomato, onion and coriander mix, onto crunchy corn chips. Add a few drops of chipotle or a dollop of guacamole for some extra punch.

Ingredients

(To serve 6-8 adults as a starter) 1 kg of white fish fillets (snapper, cod, barramundi) the freshest possible – serve it the day of purchase Juice of at least 10 limes and a few extra for serving 4 or 5 medium/large tomatoes, chopped 1 medium white onion, finely chopped 1 or 2 serrano or jalapeno chillies, finely chopped without seeds Bunch of fresh coriander

Method

Ensure you have removed the blood line and any skin and bone from the fish. Chop the fish into small cubes, place in a large glass bowl and cover with lime juice (ensure all the fish is covered – add extra lime juice if needed). Cover with plastic wrap and place in the fridge – let it ‘cook’ in the juice for around 30 minutes – it should have an opaque look when it’s ready. Don’t over-marinate or the fish will fall apart. While the fish is marinating, chop your tomatoes, onion and chillies. Put aside. Add these to the fish with some salt and pepper and mix gently. If you are not eating right away you can put it back in the fridge, but keep in mind it will continue ‘cooking’, especially the tomatoes, so don't leave it too long. Before serving, add the coarsely chopped coriander. Serve with tortilla/corn chips/tostadas, salsa, chipotle sauce, sour cream and avocado and invite guests to assemble each mouthful to their taste!