Description
This ceviche kicks off a meal with a fresh citrusy punch.
Ingredients
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
Instructions
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.
