White fish ceviche, Walvis Bay crab

Name: White fish ceviche, Walvis Bay crab
Yield: Serves 8 Starter Portions
Ingredients: 160 ml kale oil – 20 ml per serving; 40 ml wasabi caviar – shop-bought; 40 ml wasabi caviar – shop-bought; 80 shoots micro coriander; pinch salt; splash of lime cordial; 2 sprigs fennel tops – snipped; ½ jalapeno chilli – finely chopped; 2 limes – the juice; 20 sprigs chives – finely sliced; 4 slinger fillets (360 g) – thinly sliced (you need 120 slices – 15 per serving); 4 lemons – the juice; 120 g micro vegetables – red onion, radishes and carrots – 40 g each, washed and scrubbed clean; 2 endives; 120 g micro vegetables – red onion, radishes and carrots – 40 g each, washed and scrubbed clean; 120 g micro vegetables – red onion, radishes and carrots – 40 g each, washed and scrubbed clean; 200 ml rice wine vinegar pickle; 120 g micro vegetables – red onion, radishes and carrots – 40 g each, washed and scrubbed clean; 200 g crab claws in the shell; ice water – to refresh

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Definitely something to do when catching fish. Take a tub of the ceviche mix and add fish slices as caught. Bloody good, I tell you!

Ingredients

White fish

4 slinger fillets (360 g) – thinly sliced (you need 120 slices – 15 per serving)

Starter
Pescatarian

Method

To prepare the ceviche, stir together all the ceviche mix ingredients. Fifteen minutes before serving, pour the ceviche mix over the fish slices.

Blanch the claws and refresh in ice water. Remove the flesh from the shell and reserve.

Make the rice wine vinegar pickle as per the recipe. Pour the cold liquid over the prepared micro vegetables, and leave for at least an hour to ste