This ceviche can be created using any medium white-fleshed fish.
This fresh South American-inspired dish is given an Australian twist with the introduction of popping, citrusy finger lime caviar.
- 1 dhufish fillet
- 2 limes, juiced
- 1 tbsp of smoked chilli
- 1 shallot, finely sliced
- ½ clove of garlic, finely sliced
- 2 finger limes
- ½ cup corriander
- 5 borage or other edible flowers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Thinly slice a side of dhufish. Lay the pieces out on a serving plate.
To make a tigers milk, mix the juice of 2 limes, salt and smoked chilli. Spoon the mixtures over the sliced fish to acid-cure for 5-10 minutes.
Springle the shallot and garlic over the top of the curing-fish. Finley chop a handful of coriander and add to the fish as a garnish.
Cut open a finger lime, squeeze out the caviar and use liberally as a garnish. Add the borage flowers for a touch of colour.