Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Ceviche

Curing & Pickling | Marinating | Raw | Salads

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Acidic marinades denature the protein in fish in a similar way to heat, turning the flesh opaque and softening it; this method of ‘cooking’ seafood is popular in many countries. In Central and South America it’s called ceviche, while a similar dish, often with the addition of coconut cream, is known by various names throughout the Pacific Islands, including Fijian kokoda. As the seafood isn’t actually being cooked, it is important to make sure it’s sashimi-grade, which is the freshest possible. If you have time, it’s great to cut tortillas into strips and deep-fry or bake them yourself; if not, commercially available ones are a good alternative (we like Mission brand), or even corn chips, just make sure they aren’t flavoured! Ceviche also makes a great taco filling.

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Serves 6 as an entrée


2 baby cos lettuce
1 x 600g piece sashimi-grade grey morwong fillet, skin off, bones removed (see notes)
½ cup strained lime juice
1 medium red chilli, seeded and very finely chopped
½ yellow capsicum, seeded and finely diced
½ red onion, finely diced
6 green onions, finely sliced
¼ cup coriander leaves, torn
2 Roma tomatoes, seeded and diced
Salt flakes, to taste
Crisp tortilla strips, for serving (see above)

Remove 12 well-shaped leaves from toward the centre of the lettuces, wash, pat dry and set aside, reserving the rest of the lettuce for another use.

Discard any dark flesh from the fish and cut into a fine dice. Place in a shallow bowl, pour over lime juice, cover and refrigerate for 30 minutes to 8 hours, stirring frequently to ensure all pieces spend time submerged in the juice.

Meanwhile, combine chilli, capsicum, red and green onions, coriander and tomato and refrigerate until needed.

Drain fish and stir it through the salad, taste and add salt. 

Arrange lettuce leaves on a serving platter, arrange ceviche beside them and serve with tortilla strips on the side.

Notes:

Sashimi-grade fish is normally sold trimmed, if it isn’t, trim off any skin and dark muscle and check for bones before cutting it.

 
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