Mahi mahi ceviche with paw paw and coriander
This fresh and zingy dish is a cracker. The dressing is not just limited to this recipe, but is fantastic in salads and goes well with chicken and prawns. And we're talking the orange paw paw here, not the red papaya.
Ingredients
Chill dressing
5cm chunk of ginger, finely grated
4 long red chillis, deseeded
4 lemons, juiced
50g palm sugar
50ml fish sauce
1tbsp sesame oil
½ punnet cherry tomatoes
¼ bunch coriander root
Ceviche
½ red onion, finely sliced
½ paw paw, diced
½ bunch coriander, roughly picked
400g sashimi-grade mahi mahi, thinly sliced
Method
To make the dressing, add all the ingredients to a blender and whiz on high for 3-4 minutes until you have a fine, smooth consistency.
To make the ceviche, take a large serving platter and place it in the fridge while you do the knife work preparation. When you are ready, lay the mahi slices over the cold plater and cover generously with the chilli dressing. Let sit for a few minutes to allow the dressing to start to cook the fish a little bit (as it has such high acidity from the lemon juice), Place the red onions, paw paw and coriander on top, season well and serve.
Tips
This dish is best served cold, so put the paw paw, onion, fish and serving platter in the fridge for 30 minutes before assembling it.
If you have more than four people to feed, just increase the amount of fish, about 100 grams a head.
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