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Ceviche recipes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 40 minutes

Ingredients

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

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.

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Three-bird roast Wellington with blueberries

Spicy plum-and-apple free-range duck with roast baby vegetables

Clemengold and cranberry stuffed quails with spicy spinach

Salted caramel pork shoulder

Beech-smoked gammon with Asian salad

Tempura prawn, avocado and melon salad

Potato pizza

Braaied quails on couscous

Tomato and Parmesan risotto

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

Griddled chilli calamari with lemon potatoes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Ingredients

Method