Ceviche with Wasabi Vinaigrette





When the catch of the day turned out to be a kahawai I made some ceviche.
It's hard to improve on raw fish salad soaked in coconut milk but for a change I  used some Telegraph Hill wasabi vinaigrette instead. This smooth, Asian dressing with a peppery flavour really complimented the strongly flavoured kahawai.






For 2-3 helpings



Ingredients:



200 gm of freshly caught kahawai ( which had been filleted)
1/2 long sweet red pepper ( seeds removed and cubed)
1/4 red onion ( finely chopped)
1 large tomato (deseeded, the juice squeezed out and chopped)
The juice of 1 lemon
corn scraped from 1 cooked cob
3 tablespoons of Telegraph Hill Wasabi Vinaigrette
Chopped coriander to garnish
A cos lettuce leaf to line each bowl ( optional)



Technique

Marinate the fish in the juice of 2 lemons for at least 1 hour.
The fish should change to an opaque white as it is "cooked" by the lemon juice
Drain the lemon juice off and then mix the fish with all the other ingredients
Leave in the fridge for a further hour ( or longer) to allow the flavour wasabi vinaigrette to mingle with the other ingredients
Line each bowl with a cos lettuce leaf
Add the ceviche
Garnish with chopped coriander

Variation: Add some cubes of avocado just before serving.