Ginger and lime ceviche

Ginger and lime ceviche

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

In this ceviche with an Asian twist, the fish and prawns are marinated in freshly squeezed lime juice and seasoned with chilli, kaffir lime leaves and ginger. A nice little appetiser.

Ingredients

Quantity Ingredient
250g salmon fillet, skinless and boneless
250g firm white fresh fish fillets, skinless and boneless
10 limes, juiced
1 tablespoon vegetable oil
2 teaspoons fish sauce
3 lemongrass stalks
2-3 shallots
5 kaffir lime leaves, plus 5 extra for garnish
5-6 cm piece fresh ginger
1 fresh red chilli
300g cooked prawns, unpeeled

Method

  1. Cut the fish into small pieces and place the pieces snugly in a glass or ceramic bowl. Squeeze over the lime juice, making sure you cover all of the fish. Add the oil and fish sauce.
  2. Trim and lightly bruise the lemongrass stalks and then cut them into 3-4 cm lengths. Peel and finely chop the shallots.
  3. Carefully rinse the lime leaves and tear them in half. Peel and thinly slice the ginger, ideally with a mandoline slicer. Halve and deseed the chilli and then shred or cut it into thin slivers. Add everything (reserve a few lime leaves for later) to the bowl with the fish and lime juice.
  4. Peel and devein the prawns and put them in the bowl. Cover and marinate in the fridge for at least 2-3 hours. Garnish with the reserved lime leaves before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again