Jolly Cookathon: Yellowtail Ceviche

Recently we decided to enter the Yuppie Chef Jolly Cookathon and today I am sharing our starter. 

The original recipe for the Yellowtail Ceviche can be found here

Yellowtail Ceviche:

Ceviche is method of cooking fish in lemon or lime juice.

800g fresh yellowtail or angelfish fillet. We found the fish at Food Lover's Market. They skinned, deboned and trimmed the fillet for us.  

100g fresh peas

1 red chilli

80ml olive oil

1 large avocado

20g fresh corainder, washed

juice of 4 limes (lemons will work but try get limes if you can)

mixed salad leaves or micro herbs

salt and pepper to taste

4 additional limes, quartered, for serving (once agian, you can use lemons)

Using a sharp knife, cut the yellowtail fillet into 1mm thin slices. It helps to have the sharpest knife possible. The thinner the slices, the better and try to slice at an angle. Arrange the fish on a platter.

Bring a pot of salted water to the boil. Blanche your peas in the water for about 20-30 seconds and quickly plunge into a bowl of ice water. After about 2 minutes, remove the peas from the water and drain well. You don't want to overcook your peas and risk losing the lovely green colour.

Chop the chilli finely (wear gloves or wash your hands afterwards to avoid spreading the burn) and mix into the olive oil. This creates a divine chilli oil. Peel the avo, remove the stone and cut into cubes. I am so nervous that avo goes brown so I tossed my avo in some lemon juice.

Arrange the avocado, peas and coriander leaves over the yellowtail and then dress generously with the lime juice (I focused on dressing the fish as these juices cook the fish) and chilli oil.

Add a handful of greens or herbs and season with salt and pepper. Serve immediately with the lime quarters.



We found this dish to be fresh and summery. I would recommend it to anyone who loves fresh fish. Don't let the chillis put you off - I made a batch without chillis for Gran and her has as good. The lime does neutralise the burn so experiment with a bit of chilli.

This was well paired with Warwick Sauvignon Blanc