What you'll need:
- 1 Enzed Exotics Kiwano
-
Juice from 1 fresh lime
-
200-250gm fresh white fish fillets
- 1 Tbsp fish sauce
- Sea salt
KIWANO CEVICHE
Oh boy do we love ceviche. We’ve tried this classic dish all around the world in its many forms – in the Pacific Islands you’ll find ‘kokoda’ served with coconut milk added but we prefer the simpler South American version. Our version is extremely simple but we think this brings out the best in the ingredients. Our head grower Al is a mad keen fisherman so we are often lucky to have freshly caught fish to hand. Here in New Zealand we mostly use a fish called snapper for this dish, but any firm white fillets will do.
What to do:
- Cut the fish fillets into cubes and place in a bowl. Squeeze over the lime juice, cover and place in the fridge to marinate for 30mins.
- Take the fish out of the fridge and pour off the excess lime juice. Cut the Kiwano in half and squeeze the pulp from both halves over the fish and lime. Add the fish sauce. Gently mix.
- Season to taste with the salt and enjoy! Also excellent served with a Kiwano Gin & Tonic.
