Name: Cold ceviche with roast potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 300 g hake skinned; 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; orange juice only; lime juice only; fresh coriander; Maldon salt; 4 potatoes cut into pieces; fresh chillies 573; cayenne pepper; sea salt and freshly ground black pepper; avocado sliced

Recipe Disclaimer

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Ingredients (15)

CEVICHE:

300 g	hake — skinned
	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
	orange — juice only
	lime — juice only
	fresh coriander
	Maldon salt

POTATOES:

4	potatoes — cut into pieces
	fresh chillies — 573
	cayenne pepper
	sea salt and freshly ground black pepper

SERVE:

avocado — sliced

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Method:

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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