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Peruvian Style Ceviche
Author: 
Recipe type: Seafood
Cuisine: Peruvian
Prep time: 
Total time: 
Serves: 2 servings
 
Make a Peruvian ceviche easily by adding sweet raw corn, fiddling with the citrus and changing up the fresh herbs.
Ingredients
  • ½ red onion, thinly sliced and soaked in cold water 10 minutes
  • 250 g fresh sea bass, sole, snapper or halibut, cut into chunks
  • ½ clove of garlic, minced
  • ½ tsp salt
  • ¼ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • ½ fresh red chili, thinly sliced
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh basil
  • 1-ear raw corn kernels
  • Pepper to taste
  • For serving: 4 small butter lettuce cups
  • Garnishes: orange segments, 2 Tbsp fried shallots, 1 thinly sliced radish, drizzle extra virgin olive oil
Method
  1. Drain red onions and place in glass (nonreactive) mixing bowl.
  2. Add fish, garlic, salt, orange and lemon juice, chili, mint, basil, corn and pepper. Toss to combine, cover and refrigerate for 15 minutes.
  3. Portion ceviche into lettuce cups and serve with orange segments, fried shallots, radish slices and a drizzle of extra virgin olive oil.

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Hawaiian Poke
Author: 
Recipe type: seafood
Prep time: 
Total time: 
Serves: 2 servings
 
This marinated raw fish salad is my go-to recipe for really impressing guests,
Ingredients
  • 250 g sushi grade tuna, cut into ½ inch chunks
  • ½ tsp sea salt
  • ¼ cup shoyu soy sauce
  • 2 tsp dark sesame oil
  • 1 tsp, or to taste, freshly grated ginger
  • 1 red chili, seeded and minced
  • ¼ cup diced yellow onion
  • 2-3 green onions, chopped
  • 2 tsp sesame seeds
  • ¼ cup chopped roasted macadamia nuts
  • Serve with: lettuce cups or seaweed sushi wraps and ½ cup sushi rice (cooked and cooled)
Method
  1. In a glass (nonreactive) mixing bowl combine all ingredients.
  2. Eat immediately or cover and refrigerate for up to 2 hours.
  3. Serve with sushi wrappers or lettuce cups and cold sushi rice.