Recipe: Paul Foreman's Coconut Ceviche

An easy and delicious way to serve fresh fish

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Paul Foreman's Coconut Ceviche

Paul Foreman's Coconut Ceviche

 

All Pacific islands,  and the coastal regions of the Americas – especially Peru – have their own recipes for ceviche, which in its simplest form is fresh fish marinated in lime juice and coconut milk until 'cooked' by the acidity of the juice.

Some add salt, and/or chilli, onion, coriander leaves and more. Ceviche is a dish you can play with until you get the taste you like. The main rule: use the freshest fish you can get, otherwise you run the risk of food poisoning, as the fish is not cooked with heat.

Others make the dish with lemon juice, although personally I prefer the aromatic kick of lime (or you can use lemon juice and lime zest, if limes are scarce).

VisitVineyards.com asked Tasmanian chef Paul Foreman, formerly Head Chef of the fine dining restaurant Marque IV on Hobart's waterfront, and now consulting to a chain of hotel restaurants in Southern Tasmania, to contribute a Tasmanian recipe, and Tasmanian Ceviche was his response. And why not? Tasmania abounds in fresh fish of the highest quality, and one of the advantages of global warming is that you can now grow limes in parts of Tasmania with ease!

So here's his own gourmet island recipe, which I can verify as I (Robyn) have made it myself – it's delicious!

This recipe serves 6-8 as an entree but can easily be halved, eg if you are making small mis en bouches serves (as shown in the photo, garnished with finely chopped coriander leaves).
 

Ingredients :

  • 1kg fresh white fish fillet – you can also use fresh Tasmanian ocean trout, or tuna
  • 500ml coconut cream – Paul recommends the Kara brand [Ed: although I used reconstituted powdered coconut milk, made at 1 1/2 strength, to make coconut cream]
  • 80ml white balsamic vinegar – or white vinegar softened with a little white or palm sugar, if you can't get white balsamic vinegar (the colour as important, as dark balsamic vinegar will make the dish brown).
  • 100ml dry white wine
  • 1 small red onion, thinly sliced
  • 1 dessertspoon baby capers
  • 3 limes, zest and juice
  • White pepper
  • Sea salt

Method:

  1. Clean and dry fish fillet, slice thinly and place onto a platter or individual plates [Ed: I made up the dressing in the blender in advance, then added the fish 2 hours before serving, and arranged on the plates at the last minute]
  2. Combine remaining ingredients and check for seasoning.
  3. Liberally spoon the ceviche over the fish, cover and refrigerate for approx. 2 hours before serving. Paul suggests that if you need to make the dish any further in advance, use less acid, as the fish will 'overcook' and go mushy.
  4. Serve with fried shallots, baby coriander, watercress and crusty bread
     

VisitVineyards.com recommends serving with a dry white Tasmanian wine, with some fruity flavours to match the coconut – there are some excellent examples of pinot gris and pinot grigio coming from Tasmania now, including Cape Bernier and Spring Vale from the east coast and Grey Sands in the Tamar Valley. 

 

Regions

  • Hobart (TAS)

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