I worry about authenticity. I’ve clearly watched too many episodes of Masterchef, where contestants are called out for not being true to a classic.
And so it is with this dish. I’m being brave and calling it Cerviche, but having done some research subsequently, maybe I should call it Peruvian Style Raw Fish, and avoid taking the hits from purists.
Once again, I digress. This dish is perfect for this time of year. It’s fresh, light and packed with citrusy, herby flavour. It’s simple to make and can be adjusted to dial up or down the intensity as you see fit.
It’s also a brilliant way to make a small amount of fish go a long way. When I made this cerviche during our recent Waiheke soujourn, my husband and his brother returned from a fishing trip with just one pan-sized snapper. Hardle enough to feed six adults! By the time I’d chopped the fish, marinated it, added the vegetables and herbs, it spun out to a perfect sized prequel to our main meal.
200g snapper (two smallish fillets) skinned and boned, cut into 1cm dice
2 Tbsp fresh lime juice
2 Tbsp fresh lemon juice
1/2 tsp salt
1/2 small red onion, finely diced
1/2 red or green capsicum, deseeded, finely diced
1 tomato, finely diced
1 red chilli, deseeded, finely sliced
Juice of a lime
1/4 cup of coriander or mint leaves, finely chopped
1/2 tsp salt
Iceberg lettuce to serve
- To marinate the fish, mix together the first portion of lime juice and salt, lemon juice, and the diced fish in a non-reactive bowl. Cover and refrigerate for 15 minutes.
- While the fish is marinating, chop all other vegetables as required and combine in a serving dish
- Remove fish from the fridge and drain, discarding the juices from the marinade
- Add fish to the vegetables, with the second portion of lime juice and salt, herbs and chilli. Taste and season further if required.
- Serve in iceberg lettuce cups. Will serve 6 as a starter.