It is officially the first day of summer! Yay! It feels like we deserve some sunshine after the long very wet winter we have had. Are you one of those lucky people who have a fisherman in the family?
Then this is the recipe for you!
Did you know that when soaked in an acidic solution, fish actually cooks?
This recipe utilises this fact, by first immersing the fresh fish into lime juice, which "cooks" it making it tender and opaque, as well as imparting a delicious zesty lime flavour. Coupled with avocado, coriander and a hint of chilli, this easy dish optimises the essence of summer eating.
Not to mention it is ridiculously healthy, I mean seriously just look at the stuff! It screams phytonutrients, antioxidants, healthy fat, quality protein, flavonoids, good greens and more!
For the little people in the family this might be a step to far, but try this... Get them involved in preparation. It is literally the most easy way to cook fish, even a 2 year old can do it. They will be amazed to see the transformation from raw to cooked by simply soaking in juice, and you never know they might even be daring enough to try it.
I've found if you are super laid back and don't even expect that they will have some, but rave about it yourself then they naturally get curious and want to try it. Haven't you noticed your kids are always grabbing stuff off your plate? Use this to your advantage when trying new things. A little bit of reverse psychology goes a long way sometimes!
Fresh Snapper Ceviche with Avocado and Lime
350g fresh Snapper fillets
½ cup fresh lime juice
½ red onion, finely diced
1 avocado, diced
¼ cup fresh coriander, chopped
1 cup cherry tomatoes, cut in ¼
½ fresh red chilli, finely sliced
1 cup cucumber, finely diced
1 teaspoon salt
2 baby cos lettuces, leaves separated to serve
Cut the snapper into a 1.5cm X 1.5cm dice.
Place into a bowl along with the lime juice.
Allow to marinate for 1 hour, until the fish is firm and opaque.
When ready to serve, drain the fish and gently combine all the ingredients in a bowl.
Serve on the baby cos lettuce leaves with a drizzle of chilli oil and a lime wedge.