Recipe courtesy of Cook Republic
Ingredients
Zest and juice of half an orange
1 teaspoon red chilli flakes
1 teaspoon sea salt flakes
1 tablespoon Extra Virgin Olive Oil
350g boneless Barramundi fillets, cut into 2cm cubes
2 cups (300g) Ruby Rise red papaya, cut into 2cm cubes
½ red onion (35g), finely diced
1 small red pepper (35g), finely diced
1 small cucumber (120g), deseeded and finely chopped
1 small avocado, deseeded and cubed
1 green cayenne or jalapeno chilli, thinly sliced
2 spring onions, finely chopped (green only)
¼ cup fresh coriander leaves, chopped
Sea salt flakes and freshly ground black pepper, to taste
Fresh mint and micro herbs, to garnish
Corn Chips, to serve
Method
To prepare the ceviche dressing - Place orange zest, orange juice, chilli flakes, salt and olive oil in a small lidded jar. Shake well.
Place the fish in a non-reactive (ceramic or glass) bowl. Pour the dressing over the fish. Mix well and spread to ensure that the fish is completely covered by the dressing. Cover the bowl with cling film and chill in the refrigerator for a minimum of 30 minutes (or 1 hour if you want your fish to be cooked further in the dressing).
Remove the bowl from the fridge. Add the red papaya, onion, pepper, cucumber, avocado, cayenne/jalapeno and coriander to the bowl. Mix well. Cover and chill for another 20 minutes. Adjust seasoning (salt and pepper) to taste.
Garnish with mint and micro herbs. Serve in a large bowl for sharing or single serve glass cups with a side of corn chips.
