Ceviche 'cooks' fish in citrus acid rather than heat — which preserves the delicate texture of barramundi and produces something that is better cold than most things are hot.
About Ceviche
Ceviche is a South American preparation in which raw fish is 'cooked' by the acid in lime or lemon juice. The acid denatures the proteins in the same way heat does, turning the flesh from translucent to opaque and firming the texture — but without the heat that can dry it out. The result is clean, bright, and texturally exceptional.
Barramundi is ideal for ceviche. The flesh is firm and holds its shape through the acid cure, the flavour is clean and mild, and the flake size is large enough to give the dish body.
Ingredients (serves 4 as an entrée)
- 500g fresh barramundi fillet, skin removed, cut into 1cm cubes
- Juice of 6 limes (approximately 150ml)
- 1 red chilli, seeds removed, finely diced
- Half a red onion, very finely sliced
- 1 ripe tomato, seeded and diced
- 1 small avocado, diced
- Fresh coriander
- Sea salt, white pepper
Method
- Combine the fish with the lime juice, chilli, and a generous pinch of salt. Ensure the fish is completely covered by the juice. Cover and refrigerate for 20–25 minutes — no longer. Over-cured ceviche is rubbery and acidic. The fish is ready when the exterior is opaque but the centre is still slightly translucent.
- Drain most of the lime juice, reserving about 2 tablespoons to dress the final dish.
- Fold through the red onion, tomato, and reserved lime juice. Season.
- Add avocado and coriander immediately before serving to prevent browning.
Serve on cold plates with corn tortilla chips or plain crackers. In camp, serve in the lid of a pot with whatever bread you have. It does not matter — it will be exceptional.
