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NOURISH
Recipes from the Mamawell kitchen plus guests.

Easy Fish Ceviche in lettuce cups

If you're able to eat raw fish then this recipe is a great one. Technically the fish 'cooks' in the lime - it's fun to watch it change texture. This is a light meal, or would be great as a starter. There's lots of zingy fresh flavours here - and although I've put it with the lettuce cups, you could add tortilla chips or even some rice as a side to bulk it out a bit.

A note on the fish - we don't want to get sick so it needs to be high quality and fresh. I'd recommend the fish counter of your supermarket and look for sushi grade salmon or tuna if they have. For mine here I had a fresh snapper fillet I took the skin off.


Serves 2 plus leftovers

Prep time: 10 minutes


INGREDIENTS:

- Enough fish for 2 people - the equivalent of a fillet each. You can used mixed fish, or one type. Here I sued snapper, but tuna, prawns, salmon all work well.

- Up to 3 limes

- 3 finely chopped spring onions

- Chopped red chilli

- Handful of chopped coriander (mint is also great!)

- Half chopped mango (optional)

- Handful raw or roasted peanuts (optional)

- Coconut flakes (optional)


METHOD:

1. Chop the fish into small chunks and place in a bowl. Squeeze lime juice all over it and give it a stir. This might be 1 lime, or more. Leave in the fridge for 10 minutes giving it a stir a couple of times. It should start changing colour and texture, if nothing happens then add a little more lime.

2. Once the fish is 'cooked' stir in all the other ingredients. Chilli to taste, depending on your love of spice! I put the peanuts and coconut flakes on top for a lovely crunch and garnish.

3. Serve in lettuce leaves, or scoop up with tortilla chips.


Other ingredients that are fun to add: chopped red pepper, avocado.

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