Zesty lime ceviche is fresh, tangy and delicious. The fresh dressing together with the pickled radish and red onions add a burst of colour on the plate. We added a local twist with the addition of green Kumato tomatoes – a South African green tomato that adds a touch of sweetness to the dish.
Zesty lime ceviche
- 400g yellowtail fillet, skinned
- 7 radishes, thinly sliced
- 1 small red onion, thinly sliced
- juice of 1 lime
- 2,5ml (½ tsp) Maldon salt
- juice of 2 limes
- salt and freshly ground black pepper, to taste
- 2,5ml (½ tsp) dried red chilli flakes
- 2 Kumato tomatoes, sliced
- fresh coriander, to serve
Thinly slice the fish and place in a single layer on a plate. Cover with plastic wrap and refrigerate until needed.
For the pickle, combine the radishes, red onion, lime juice and salt. Cover and refrigerate for 1 hour.
For the lime dressing, combine all of the ingredients in a bowl and pour over the fish 3 – 5 minutes before serving. (Do not pour over the fish until needed as the acid in the lime will ‘cook’ the fish.)
To plate, place the sliced Kumato tomatoes in a single layer on a serving plate, followed by a thin layer of fish. Top with some of the radish and red onion pickle. Serve with lots of fresh coriander.
To drink: Toast the limey, zesty flavours of this dish with a bright Sauvignon Blanc with racy acid.