Recipe: Saladicious Ceviche Salad

04 Jun 2015

A healthy taste of Peru, made in minutes


200g white hammour
1 tbsp garlic, chopped finely
1 tbsp celery, chopped into small pieces
1 tbsp red onion, julienned
2 tbsp coriander
½ tbsp sea salt
1 tsp black pepper
2 tbsp corn kernels
10g tapioca (cassava)
1 cup lemon juice
½ cup orange juice
½ tbsp chilli flakes
Oil for frying

1 Cut the fish into 1cm x 1cm cubes and place in a bowl. Add the salt, pepper, lemon and orange juice, garlic, julienned onions, chilli flakes and celery. Mix to combine, cover, and place in the fridge.
2 Cut the tapioca into thin 2mm chips. Place in iced water.
3 Heat a little oil in a pan until hot. Fry the tapioca until brown and crispy. Drain on paper towels.
4 Remove the ceviche from the fridge and place in a serving glass. Plate the tapioca chips on the side and serve.