Recipe: raw fish marinated in lime juice and…
South African-born chef Duncan Welgemoed is one of Australia’s most talented chefs. Here, he runs his restaurant Africola—which received the award for best restaurant in South Australia within a year of opening. The Africola cookbook was also recently published, featuring the best-kept recipes from the Africola kitchen, such as this raw fish marinated in lime juice.
Although this is a dish that is ideal for a scorching hot day—when you don’t even feel like eating, let alone standing in the kitchen—we think it’s a winner every day, even when it’s stormy and cold outside! And those colors—just look at them—make any autumn depression disappear like snow in the sun.
How to make the ceviche
- Cut the fish in half lengthwise and then crosswise—one serving should consist of about 8 pieces.
- Mix the salt and lime juice in a bowl, add the fish and toss the pieces well. Leave them for 3–4 minutes so the flavors can infuse the fish.
- Mix the remaining ingredients and add the coconut cream last. The fish should taste sour, salty and spicy. Adjust the flavors little by little if you think necessary.
Title: Africola
Author: Duncan Welgemoed
Price: €29,99
Publisher: Fontaine Uitgevers
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