Borneo Fish Ceviche

Name: Borneo Fish Ceviche
Prep time: 20 min
Total time: 20 min
Cuisine: Malaysia
Ingredients: 500 g (1 lb) fresh white fish (Spanish mackerel preferred); 500 g (1 lb) fresh white fish (Spanish mackerel preferred); ⅓ cup (85 ml) freshly squeezed lime or lemon juice; ⅓ cup (85 ml) freshly squeezed lime or lemon juice; 2-3 red chillies, sliced; 1 teaspoon salt; 6-8 shallots, thinly sliced; 5 cm (2 in) ginger, slivered; 2 sprigs fresh coriander leaves (cilantro), coarsely chopped; 2 sprigs fresh coriander leaves (cilantro), coarsely chopped; 2 sprigs Chinese celery or Italian parsley, coarsely chopped; 2 sprigs Chinese celery or Italian parsley, coarsely chopped

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
20 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Fresh fish marinated in lemon juice and spiced with lashings of ginger, shallots and chillies is a favourite among Sarawak’s Melanau people, who call their version Umai, while the Kadazans of Sabah call it Hinava.

Ingredients

500 g (1 lb) fresh white fish (Spanish mackerel preferred)
⅓ cup (

Asia
Malaysia
Fish course
Pescatarian
Gluten-free

Method

Remove all the skin and bones from the fish. Then cut the flesh into thin slices. Reserve 2 tablespoons of lime juice and marinate the fish in the rest of the juice for at least 30 minutes, stirring once or twice, until the fish turns white. Drain the fish and discard the lime juice.
While the fish is marinating, grind the chillies and salt until fine. When the fi