Tired of Yusheng? Eat Ceviche
The Peruvian/Mexican dish also contains auspicious raw fish. But it's spicier, less sugary and in our opinion — tastier.
Kanpachi & Mango Ceviche
Serves 12 pax (or makes about 30 shooter glasses)
Ingredients:
900g skinless and boneless sashimi-grade kanpachi fillets
(amberjack), diced into 1/2-inch cubes
2 small red onions, finely chopped
3/4 cup lime juice, freshly squeezed
¼ cup orange juice, freshly squeezed
4 red chillies, deseeded and finely chopped
¾ cup coriander leaves, roughly chopped
1 small ripe mango, diced
2 tsp salt
freshly cracked black pepper
Method:
1. Add everything except ¼ of the coriander leaves and all of the mango into a large bowl. Gently mix with a spatula to combine. Season to taste with salt and pepper.
2. Allow to marinate for at least 10 minutes in fridge. Marinate for no more than 30 mins.
3. When ready to serve, remove fish from fridge. Adjust seasoning with more salt if required, and give it a final gentle stir. Divide into martini glasses, garnish with mango and remaining cilantro. Serve immediately, with nacho chips (or yusheng crackers).
Tips:
Use fresh, great quality fish, preferably from a Japanese retailer. Ask the fishmonger to slice the kanpachi into even, bite-sized cubes. Otherwise, your fish won’t ‘cook’ properly.
Dice onions, chillies and mango to about the same size.
Marinate fish in citrus juices for at least 10 to 20 minutes — but no longer than 30 minutes or it will become ‘overcooked’ and mushy.