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Ceviche with Ras al Hanout

Ceviche with Ras al Hanout

Pacific Islanders, Mexicans and South-East Asians all have a recipe for raw fish 'cooked' in the acids from citrus fruits. A simple and divine way to eat fish. Use any good white fish, but make sure it is really fresh. The addition of the Ras al Hanout gives this dish a new depth of flavour.

Preparation time	14 minutes
Cooking time	1 hour
6-8 serves
Cuisine	New Zealand
Categories	Entree, Main, Salad, Snack

Ingredients

6 fillets fish (about 150g each)
2 tomatoes finely chopped
1 medium purple onion finely chopped
1 cup of coriander leaves roughly chopped
1 clove of garlic crushed with ½ teaspoon of salt
juice of 3 limes
85 mls good quality extra virgin olive oil
1 teaspoon of Ground's Ras al Hanout
salt and pepper

Method

Make sure there are no bones in your fish fillets. Slice them into very thin pieces (approx. 5-6 cm).

In a large bowl, combine the tomatoes, onion, and coriander.
Whisk the garlic paste with the lime juice, olive oil and Ras al Hanout. Pour the dressing into the bowl and mix everything well. Taste and add some salt if necessary.

Spoon half of the marinade into a shallow dish (ceramic or glass), spreading it out evenly. Lay the fish pieces on top and then spoon the rest of the marinade over the fish to cover it completely. Lightly sprinkle with salt and pepper and cover the dish with cling wrap. Refrigerate for at least 1 hour. Serve with crusty bread and salad.

Ceviche with Ras al Hanout

Ingredients

Method

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