Cold ceviche with roast potatoes

Recipe from: 3 February 2016
recipe, potatoes, fish, dinner,lunch

Ingredients 18
Servings 1
Minutes 10min + Standing time

Ingredients

Serving Change
  • CEVICHE:
  • 300
    g
    hake, skinned and cut into
  • bite-sized pieces
  • 1/2
    red chilli, thinly sliced
  • 1/2
    red onion, finely chopped
  • 4
    spring onions, finely sliced
  • 100
    g
    baby tomatoes, halved
  • juice of ½ orange
  • juice of 4 limes
  • coriander leaves
  • Maldon salt
  • POTATOES:
  • 4
    potatoes cut into pieces
  • olive oil
  • cayenne pepper
  • sea salt flakes and freshly ground pepper
  • SERVE:
  • Sliced avocado
 

Method

10min + Standing time
 
Combine the ceviche ingredients and leave to steep for at least an hour, during which time the acid from the citrus juices will cook the fish.

Toss potatoes with oil and seasoning. Roast at 220°C for 30 minutes or until cooked through and crisp. Serve with the ceviche and avocado.

Tip:

To cut out any cooking, serve the ceviche with tortilla chips instead of roast potatoes.

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Read more on: dinner  |  potatoes  |  recipe  |  fish  |  lunch
 

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