Gin Cured Angelfish on Bruschetta with Smashed Avo
We love the flavour that the addition of gin gives this ceviche. The tangy cured fish is the perfect summer appetiser served atop crunchy bruschetta and creamy avo.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
500 g deboned angelfish fillets, thinly sliced
zest of 1 lime
juice of 1 large orange
2 Tbsp (30 ml) Inverroche Verdant Gin
1 tsp (5 ml) chopped fresh garlic
½ red onion, finely chopped
1-2 red chillies, chopped
3 Tbsp (45 ml) baby capers
sea salt and freshly ground pepper
punnet micro herb mix
2 avocados, peeled, smashed and seasoned
1 ciabatta, sliced, drizzled with olive oil and toasted
Add the lime juice, zest, orange juice, Inverroche gin and garlic to a glass bowl, season and mix well to combine. Add the sliced fish to the bowl and ensure that it is covered in liquid. Allow the fish to cure for 15-20 minutes until it has turned slightly opaque.
Drain off any excess liquid, add the red onion, chilli and 2 tablespoons of capers and gently toss to combine.
To serve, layer the fish onto a serving dish, drizzle with a little of the curing mix. Season with salt and pepper and garnish with micro herbs and the remaining capers. Serve the cured fish with toasted ciabatta slices and creamy avo and let everyone help themselves. The cured fish is best enjoyed piled onto a toasted slice of ciabatta with a generous base of creamy avo.