Whenever you get the opportunity to get super fresh fish from the ocean, and it is big enough, use half of the fish for ceviche as a starter. There is nothing quite like super fresh fish served like this. It does not involve any braaiing, the fish is “cooked” by the lemon and lime juice. Great starter for your next fish braai.
- About 200g fresh white firm fish
- Juice of 4- 6 limes (if you can’t get hold of limes, lemons will do the job
- 1 red chilli, chopped finely
- 1 small red onion, chopped
- 2 mielies (corn)
- 1 baguette or similar bread
- Handful of fresh coriander and parsley, chopped roughly
- Light your fire and while you wait for the coals start prepping your fish. Fillet the fish and remove any bones that might be present. Now cut the fish into the same size blocks of about 1 cm.
- Place the fish in a bowl, squeeze all the lime juice over, season with salt and pepper and let it rest for a few minutes while you prepare the rest of the meal. The juice will “cook” the fish.
- Braai your mielies over hot coals until slightly charred and let it cool down. Drizzle the bread with olive oil and toast until lightly brown and toasted on both sides. Once your mielies are cool, use your sharpest knife and cut the kernels from the cob.
- Mix the mielies, chilli and coriander with the fish and season with salt and pepper.
- Serve the ceviche straight on to your toasted bread and enjoy!
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