Toothfish Ceviche in three colors
From Julio Mella, Chief Cook on the MV Dorada, Fisheries Research vessel
The MV Dorada carries out fisheries research and protection under contract to the South Georgia Government. Julio is the chief cook and has provided this recipe from his native country, Chile.
Ingredients
500g fresh toothfish
100g Prawn tails
1 Little onion (diced up in small cubes)
½ Red Pepper
½ Green Pepper
1 Spoon of chopped fresh coriander leaves
1 Tea spoon of Olive oil
1 Tea spoon of Vegetable oil
100cc Fresh lemon juice
Salt & pepper to taste
To decorate
Little onions, prawn tails, sliced lemons and herbs.
To make
- Dice the toothfish fillet, onions and peppers into cubes of around 3mm.
- Put into a tray together with the prawns.
- Chop thinly the garlic with the coriander and add lemon juice, salt, pepper and oil
- Mix together and leave to settle for at least 1 hour in the fridge
- Put on a starter plate and decorate.
We recommend a good Chilean wine, Sauvignon blanc, very cold with this starter.
