South Georgia Ceviche
Sarah Lurcock, Post Mistress at King Edward Point on South Georgia offers a simplified version:
“On the Island of South Georgia we often don’t have the precise ingredients needed when you look up a recipe in a book. The great thing about ceviche is that it is not only simple, needing few basic ingredients, but it can also be altered a little each time you make it. If you have some toothfish and some fresh lemons (or even bottled lemon juice if you have to) then this makes a delicious starter or light snack. Serve with fresh bread, seedy cheese biscuits, or with a simple salad."
To make
Slice the raw toothfish into thin strips. Cover in freshly squeezed lemon juice and leave to marinade in the fridge for 3 to 4 hours.
Yes, that's it! But you can also add any or all of the following: a shake of salt; freshly ground black pepper; chopped coriander; a little finely chopped onion; a little freshly grated ginger; a few flakes of dried chilli or some cayenne pepper; crushed garlic; and a little olive oil.
Toothfish is also absolutely delicious served as sashimi, raw thin slices of fish served with a little pot of good quality soya sauce, a little wasabi paste and chopsticks of course.
