A very paleo friendly fish meal, traditionally served in Peru with sweet potatoes! You basically ‘cook’ the fish in acid (citrus juice), so no heat required. I’ve put a basic recipe below, but it’s a great dish to adapt. Try adding coconut milk, or cubes of mango at the end.
In terms of fish you can used pretty much any non-oily saltwater fish. Today I’m on halibut. As you’re eating it borderline raw, I’d advise getting it from a decent source where you feel confident it’ll be fresh. They should also be able to recommend a decent piece if you tell them what you’re planning to do with it, and it’s worth asking them to remove any skin/bones unless you feel confident doing it yourself. If they can’t help you out, I would perhaps consider a new fishmonger…
Serves 4 as a starter or 2 hungry people as a main
400g fish, in small cubes
Juice of 4-5 limes, or a mix of lemons & limes
1 tbsp olive oil
Half a red onion
A clove of garlic
1 green chilli
Cut your fish into roughly 1cm cubes, and finely dice the onion, garlic and chilli, removing the seeds if you don’t want it too spicy.
Mix the juice, oil and veg together then add the fish, making sure it’s covered by the liquid.
Leave in the fridge for 30mins to 3 hours, in which time it’ll gradually turn form translucent to opaque as the acid gets to work. Timing, and the size of your fish cut, determine how ‘cooked’ it is and it’s really down to personal preference. If you’re concerned about it being done all the way through, try cutting your fish into slightly smaller cubes.
To serve, drain but make sure you keep the marinade. If it looks a bit dry then add back a few spoonfuls.
Those Peruvians were on to something – this stuff is great with sweet potato!