San Telmo is an Argentinian fine dining institution based in Melbourne, and its Rudderfish Ceviche is a crowd-pleaser. Lemon cured rudderfish is the key ingredient in this recipe, prepared with chilli, sweet potato and onion. The dish is easy to prepare and plate at home – perfect for those who would like to prepare a fabulous lunch for their mum’s for Mother’s Day.
Ingredients:
Serves five
Juice
– 1/2 tsp table salt
– 1/4 red onion thinly sliced
– 1 tsp grated ginger
– 250ml lemon juice
Ceviche
– 20 leaves coriander or micro coriander leaves
– 10ml extra virgin olive oil
– 25g red chilli finely sliced
– 300g Rudderfish or any white fish
– 100g sweet potato peeled and cut into tiny cubes.
Method:
1. Place the salt and thinly sliced onion in a bowl and mix
2. Leave to rest for 10 minutes then add grated ginger and lemon juice and
refrigerate overnight.
3. The next day, strain the juice from onion and store both separately for use
when plating up. The onion should look vibrantly pink
4. In a pot, boil or steam the cubed sweet potato for about four to five minutes
or until cooked through and allow to cool completely
5. Slice the Rudderfish into thin pieces, no thicker than 5mm
Plating up:
6. Place the sliced fish down on a plate (something with a small lip to ensure
the liquid won’t spill) followed by the chilli and sweet potato then top with
the remaining ceviche juice
7. The fish will begin to cure and turn opaque. Garnish with the marinated
pink onions and fresh coriander
8. Finish with a drizzle of extra virgin olive oil
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