Hamachi ceviche with kiwi

35 minutes

Mittel

4 people

Freshness in its most beautiful form - served in an ice cream cup, glass or as a spoonful. This ceviche recipe plays with contrasts: hamachi gently “cooked” in lime juice, sweet and fruity golden kiwi, plus chili heat and fresh coriander greens. A light, refreshing treat that is perfect for serving in small portions - ideal for warm days, stylish starters or special events.

Ingredients

200 g Hamachi yellowtail kingfish fillet
Juice of 3 - 4 limes
2 golden kiwis (alternatively green kiwis)
½ red onion
1 small red chili
1 small yellow chili
½ bunch of fresh coriander
½ tsp salt

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Prepare the hamachi: Cut the fish into small cubes or thin strips. Pour freshly squeezed lime juice into a bowl so that the fish is covered. Marinate for approx. 10 - 15 minutes until the surface appears slightly “cooked”.
Peel the two kiwis and cut into fine cubes. Slice half a red onion very thinly into fine strips and cut both chilies into fine rings (remove the seeds if desired). Roughly chop half a bunch of fresh coriander.
Carefully mix the hamachi in the marinade with the kiwi, onion, chili and coriander in a bowl and leave to marinate for a further 15 - 20 minutes. Then season with salt to taste.
Serve the hamachi ceviche with kiwi in small ice cream cups, bowls, glasses or on spoons - ideal as a refreshing appetizer or elegant finger food.