Ceviche of White Fish with Kaffir Lime Leaves, Chile, and Ginger
This is a great one and quite unexpected. I had something similar in a Spanish/Latino/Peruvian-style restaurant in New York where they specialize[ in ceviches. This is a good recipe to do as a canape or pre-starter — you can whack some in the middle of the table and everyone can help themselves. It will really get the taste buds going for dinner. You can buy fresh lime leaves and banana leaves in Asian grocery shops and some supermarkets.]
- 10 kaffir lime leaves
- Salt and freshly ground black pepper
- 2 fresh red chiles, finely sliced
- 2 teaspoons grated fresh ginger
- 3 limes, juiced
- 1 teaspoon sesame oil
- 4 tablespoons extra-virgin olive oil
- 2 pounds (900 grams) thinly sliced white-fleshed fish
- Banana leaves, optional
Bash the lime leaves in a pestle and mortar with a pinch of salt (or use a metal bowl and the end of a rolling pin). Really bruise and break them up. Put them in a sandwich bag with the chiles, ginger, lime juice, sesame oil and extra-virgin olive oil. Taste for seasoning you may need a little salt and pepper.
Divide the fish between 4 bowls and drizzle the dressing over each bowl. Or you can use 4 small banana leaves if you want to. Hold them over a gas flame if you like so they become a deep green colour, and they smell fantastic. I normally slice the leaves up and squash them into a bowl with the fish on top so that all the lovely juices will be caught in the leaves and you can slurp them up.
(c) Jamie Oliver 2002
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