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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.

  1. Open the avocados, remove the stones and scoop out the flesh into a bowl.
  2. 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. 
  3. Finely dice the fish into small pieces and place in a large mixing bowl.
  4. 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.
  5. Add the 2 beaten eggs to the fish mix and fold through, making sure all ingredients are well combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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