Ceviche

Serves 4
Time 10 minutes (+ refrigeration time)

Ingredients

1 medium fillet Blue Eye, diced
1 medium fillet rockling, diced
1 small fillet sashimi-grade tuna, diced
1 long red chilli, finely sliced
1 long green chilli, finely sliced
½ red capsicum, finely diced
½ yellow capsicum, finely diced
1 small cucumber, seeds removed, finely diced
Juice of 2 limes
Juice of 1 large lemon
2 tbsp toasted sesame seeds
1 tsp salt flakes
½ tsp black pepper
2 tbsp extra virgin olive oil
1 tbsp coconut cream
½ bunch coriander, roughly chopped
½ bunch dill, roughly chopped
½ bunch chives, finely chopped

Cos lettuce leaves, to serve

Method

In a large mixing bowl, combine the fish, chilli, capsicum, cucumber, sesame seeds, pepper, salt flakes and lemon and lime juices. Stir well and set aside in the fridge for about 30 minutes.

Remove from the fridge and stir in the herbs, olive oil and coconut cream. Serve in a martini glass, garnished with a cos lettuce leaf, if desired.