Ingredients
500g very fresh fish fillets, finely diced
2 Limes, juiced, and the zest of 1
¼ medium Red Onion, thinly sliced
½ Red Capsicum, seeded and diced
3 Tbsp Coriander leaves, chopped
½ Mango (optional), thinly sliced
2 ½ tsp flaky Sea Salt
1 ripe Avocado (optional)
The ceviche will keep for a day or two in the fridge if needed – in fact, it's better the longer it's marinated. Great as an entree with tortilla chips, or served as a main on top of rice as a twist on a poke bowl.
Method
- Open the avocados, remove the stones and scoop out the flesh into a bowl.
- Mash the avocado to a smooth consistency. Add the juice of 1/2 a lemon and season well with salt and pepper. Mix well and set aside.
- Finely dice the fish into small pieces and place in a large mixing bowl.
- Grate the potatoes with a cheese grater. Squeeze out all the excess water from the potatoes once grated (use a clean tea towel to do this if you need to). Add to the fish, along with the chorizo, spring onion and rice flour. Season with salt & pepper.
- Add the 2 beaten eggs to the fish mix and fold through, making sure all ingredients are well combined.
- Place a large heavy-based frying pan on a medium high heat. Add approx. 3 tablespoons of oil. When the pan has reached temperature, add small handfuls of fish hash mix to the pan. Flatten the cakes in the pan using the back of a spoon / spatula.
- Fry hash cakes 2-3 minutes each side until golden brown. Be careful when turning and remember, the bigger the hash the longer it will take to cook.
- Remove from the pan when done and place on a paper towel to absorb excess oil. Set aside in a warm oven, until needed, if you’re frying in batches.
- Assemble the hash cakes 2-3 cakes per person adding a dollop of avocado smash on top. A poached egg on top is a nice touch, if you feel like it. Enjoy!
Recipe by Harbour Fish/The Macpherson Diaries
