The KaiKai Book

An exquisite summer dish that’s as delicious as it is light, healthy and simple to prepare. Popular in coastal towns in South America, ceviche uses a method of curing the fish in lime juice before mixing it with a pop of chilli and crunch red onion, cucumber and crispy garlic chips. It’s a riot for the tastebuds and just about the coolest way to enjoy Hiramasa this side of Peru. Courtesy of the Executive Chef of the acclaimed Saké Restaurant, Shaun Presland.

The fabulous Stuart McVeigh from No35 at Sofitel on Collins shows us how to make this amazingly delicious and easy to make ceviche.

Ingredients 

2 fillets of fish, sliced finely (trevally or other pelagic variety)
1 large onion, chopped finely
2 cloves of garlic, crushed
peanut oil (enough to coat the bottom of a small saucepan)
soy sauce (Old Cathay is a favourite but use what you have available)
juice of 2 lemons
2 chillies (optional, but if your game use birds eye and chop finely)
brown vinegar
castor sugar
1 orange, chopped in quarters and sliced width-wise with peel still on
1 red & green capsicum, sliced or chopped
salt & pepper to taste
shallots, chopped (for garnish)