We love a great food and wine pairing and this recipe (shared with us by the team from Spier wines) is absolutely perfect for the wonderful warm summer days ahead!
LINE FISH CEVICHE
With citrus, litchi and elderflower flavours culminating in a crisp finish, the Spier Good Natured Organic Sauvignon Blanc is the perfect match for the ceviche’s beguiling layers of acidity.
(Serves 4 as a starter)
You’ll need: 500g fresh, sustainably caught line fish fillets, pin-boned (we used sea bass); Juice of 2 limes; Juice of 1 lemon; Salt to taste; 1 to 2 ripe grapefruit, sliced into fine segments; About a third of a cup cucumber, finely diced; 15ml to 30ml extra virgin olive oil; Handful fresh coriander, roughly chopped; Salt and pepper.
For the avocado puree: 1 ripe avocado; Juice of a medium lemon; Salt and pepper.
For the citrus pickled red onion: Juice of 1 lime; Juice of 1 lemon; Juice of 1 grapefruit; 15ml sugar 1 red onion, finely sliced.
To make: Use a long-bladed, very sharp knife to slice the fish into thin slivers, arranging them in a wide bowl. Pour the lime and lemon juice all over, season lightly with salt, cover and leave to cure for 15 to 20 minutes or until the flesh has just turned white. Pour off excess juice. Set aside (covered, refrigerated) while you get the other elements ready for plating.
While the fish is curing, make the avo puree: In a blender add the avocado (discard skin and stone), lemon juice and season lightly with salt and pepper. Blend to a smooth puree, then transfer to a piping bag. Set aside until ready to plate. (If you’d rather serve sliced avo instead of a puree, feel free to do so.)
For the citrus pickled red onion: Place all the ingredients in a glass jar and shake gently to mix. Refrigerate until ready to serve, at least 2 hours or overnight.
To serve: Arrange the slices of ceviche on a serving platter, then top with grapefruit segments and diced cucumber. Pipe the avocado all over, then top with some pickled red onion, coriander leaves and a sprinkle of salt and pepper. Drizzle with extra virgin olive oil and serve at once.
