Ingredients

Method

• 2 cups water
• 50 g fine salt
• 2 x 160 g angelfish fillets
• 2 limes, juiced
• 1 lemon, juiced
• 1 iceberg lettuce, for serving
For the citrus dressing, whisk:
• 2 oranges, juiced
• 1 lemon, juiced
• 1/2 orange, zested
• 1/2 lime, zested
• 1 T honey
• 1 t Dijon mustard
• 1/4 cup olive oil
For the beetroot salad:
• 7 small beetroot
• 2 T olive oil
• 1 pinch sea salt
• 2 oranges
• 1 handful chives
• 1 small bunch coriander
• 1 small red onion, finely sliced
• 1 fresh jalapeno chilli, seeded and finely sliced

Method

Ingredients

Whisk the water and salt together until the salt has dissolved completely.

Remove the skin and any pin bones from the angelfish using tweezers. Submerge in the salt solution for 15 minutes, or until the flesh of the fish starts to firm up and is slightly opaque.

Remove the fish from the solution and pat dry with kitchen paper.

Slice and dress with a little citrus dressing.

To make the beetroot salad, preheat the oven to 180°C.

Toss 5 beetroot with the olive oil and salt. Place in a roasting tray, cover with tinfoil and roast for 1 hour, or until cooked through.

Cool slightly and peel, then slice into quarters and chill. Thinly slice the remaining raw beetroot.

Segment and chop the flesh of the oranges and toss with the chives, coriander, red onion and chilli and a little of the citrus dressing.

To serve, slice the lettuce lengthways, then into three more wedges.

Divide the lettuce wedges between 6 plates and arrange the ceviche, beetroot and orange on and around lettuce.

Drizzle generously with the remaining dressing. Serve immediately.

Discover more ceviche recipes here.