Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: New Year’s Ceviche:

It's a new year - and time to set the scene in food as well as life.
By Motherpedia
Date: December 29 2012
Tags: recipe, new year,
Editor Rating:

Fish is considered lucky for New Year's celebrations for a couple of reasons. Its scales resemble money, and fish swim in schools which is thought to be symbolic of the idea of abundance.

Of course, seafood also has plenty of nutritional benefits. And, if you haven't tried ceviche, there's nothing like a new year to try something new. It's a traditional New Year's offering, originating in central and South America, but popular throughout the northern hemisphere. This particular recipe from BBC chef, Matt Tebbutt, is also low in calories, high in protein and low in fat and carbohydrates. 

It's easy, delicious, different and good for you - and that sounds like a good way to enjoy 2013! 

Serves 6

1 garlic clove finely sliced

2 mackerel fillets, skinned & boned

6 scallops

300g white fish

1 red and 1 green chilli, finely diced

juice of 2 limes

juice of 1 lemon

1 small red onion or a few shallots, thinly sliced

few sprigs of dill

1 teaspoon fennel seeds, toasted

Warm 100ml olive oil with the garlic, strain and cool.

Cut the mackerel into strips, the scallops through the middle and the white fish into slices. Put in a ceramic or glass dish.

Pour the cooled oil over the fish.

Add the chopped chilli and citrus juices, season and leave to marinate for 1 hour.

When ready to serve, remove the fish from the marinade, arrange on a platter or plates and scatter with the red onion/shallots, dill and fennel seeds.

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