Monkfish Ceviche with Chilli and Zespri® Green Kiwifruit

Required time 10 minutes

Serves: 4

Ingredients:

  • 300g cleaned monkfish fillets
  • 60g lime juice (two limes)
  • 2 Zespri® Green Kiwifruit
  • 8g fresh chilli
  • ½ red onion
  • Salt
  • White pepper
  • Fresh coriander
  • 30g extra virgin olive oil

Method:

  1. Peel the kiwifruit and chop along with the monkfish into bite-sized pieces.
  2. Finely julienne the fresh chilli and the peeled red onion.
  3. Combine everything together in a bowl, season with salt and pepper, scatter fresh coriander to taste and dress with the lime juice. Mix well and chill for 5 minutes in the fridge.
  4. Drain the mixture, place in serving dish and mix in the olive oil. Check the seasoning and serve immediately.

Notes:

Make sure that you don’t leave the fish to marinate for too long as the citric acid could overcook the fish.

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