with Vavasour Pinot Gris
Snapper Ceviche paired with Vavasour Pinot Gris. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.'
Recipe serves 4-6
1 Whole fresh line caught snapper around 2kg
Good quality olive oil
50 ml Light house gin as req
Sugar syrup as req
Flaky salt to taste
1 Grapefruit, peeled
1 Orange, peeled
1 Kiwifruit ripe but firm, peeled
100 ml Lemon juice
2 medium radish
2 spring onion, green part
1 Shallot, peeled
1 Chilli, no seeds
Fresh coriander as req
Black sesame seeds
How to make:
Prepare the fish by filleting and removing all the bones, trim fillets up and then slice very thinly towards the tail to remove thin slices of the fish.
Peel the citrus and segment, squeeze pulp and add with lemon juice into a bowl, Add gin and sugar syrup and mix together, season with flaky salt.
Add fish and leave for 20 minutes to marinate.
Meanwhile prepare the garnish, thinly slice radish and slice the greens of spring onion very thinly along with shallot and add to the citrus segments. Peel kiwifruit and dice into small dice, fine dice chilli and add and mix together
Lat minute combine the fish into the vegetables and add liquid from marinate along with olive oil to bind.
Serve straight away as individual serves or on a platter for all to share, garnish with coriander and black sesame seeds
Watch the step by step video here