Serves 4
You’ll need: 250g kingklip/ firm white fish, skinless; 60ml freshly squeezed lime juice; 100g cherry tomatoes, quartered; 250g baby button mushrooms, sliced in half; 1 large jalapeño, diced; 2 pickled red chillies, diced; 1 Tbsp coriander, roughly chopped; ¼ red onion, finely diced; 1 tsp fresh ginger, grated; 2 Tbsp olive oil; salt and pepper, to taste.
To serve – 1 large avocado, diced; 1 lime, cut into wedges; thinly sliced rye bread, toasted.
How to:
Dice the kingklip into cubes.
Place in a shallow dish with the lime juice. Make sure the lime juice covers all the fish.
Cover with cling film and place in the fridge for 20 minutes. Prepare the rest of the ingredients.
Combine the ingredients in a bowl and toss lightly. Drain the cured kingklip but reserve the marinade.
Fold the kingklip into the rest of the ingredients and drizzle with the lime juice marinade.
Season well to taste.
To serve:
Scoop some of the mushroom and kingklip ceviche onto a slice of rye toast along with some diced avocado and a squeeze of fresh lime juice.
*Recipe and image by the South African Mushroom Farmers’ Association.
