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Yellowtail Ceviche with Lime Palm Sugar Dressing, Spring Onion & Rice Puffs

BY Arno Janse Van Rensburg

This ceviche kicks off a meal with a fresh citrusy punch.

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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Lime Dressing

1 green chilli

1 clove garlic

1 spring onion, roughly chopped

3 Tbps (45 ml) lime juice

3 Tbsp (45 ml) peanut oil

2 Tbsp (30 ml) fish sauce

2 Tbsp (30 ml) palm sugar grated

1 tsp (5 ml) coriander leaves, picked and finely chopped

Rice Puffs

1 Tbsp (15 ml) black rice

1 Tbsp (15 ml) jasmine rice

1 Tbsp (15 ml) wild rice

sunflower oil, for frying

Yellowtail Ceviche

100 g fresh yellowtail, skin and bloodline removed

1 spring onion, sliced

Lime Dressing

Add all of the ingredients, except the coriander, to a blender. Whizz on medium speed for 1 minute to combine. Pour into a bowl and add the chopped coriander. Set aside.

Rice Puffs

Soak the rice separately overnight in cold water.

The following day, strain the water and lay the rice out on sheets of kitchen towel for 10 minutes, ensure that the black, jasmine and wild rice are kept separate. Lay a second sheet of towel over the top of the rice and press down gently to absorb the excess water; the rice needs to be as dry as possible before frying in oil.

Heat the sunflower oil in a saucepan or deep fryer until it reaches 200 °C.

Fry the rice grains in the oil in three separate batches. Fry until puffed – approximately 30 seconds. Remove the rice carefully and place on a separate sheet of kitchen towel to drain the excess oil.

Yellowtail Ceviche

Slice the yellowtail into slices 5 mm thick and divide the pieces between two serving bowls.

Drizzle with the lime dressing and let the dish stand for 10 minutes to cure.

Garnish with sliced spring onions and rice puffs, before serving.