ling ceviche on sweet potato chips with tequila- grain of salt

this was the first course of what was to become a most memorable birthday dinner, which is quite remarkable considering it started with tequila. ceviche is fast becoming one of my favourite cold citrus marinated seafood dishes. ok, so it’s the only one, but it is damn good. though i initially wanted tuna, this proved to be another case of “one-supermarket’s-poor-stock-levels-are-another-girl’s-treasure.” i opted instead for ling, a brilliantly fleshy white fish, and we’ve been inseparable ever since. sort of. anyway, with birthday luck on my side this turned out to be a particularly good ceviche, so here’s my recipe: 

finely chop around a third of a cup each of fresh mint, coriander, and spring onions. make sure to also finely chop and include the (washed) coriander stalks, as they are pure gold. place in a large bowl. add a finely diced red chilli and the zest of one lime.

finely dice one very large ling fillet or two smaller ones and, yep, you guessed it, add to the bowl. now you really don’t want to add any of your liquid elements until twenty minutes before serving, to ensure the fish doesn’t get tough. so, if your guests are arriving in twenty minutes, what are you waiting for!? pour over the juice of three limes which are exceedingly painful to extract a decent amount of juice from, or you can cheat and use the bottled variety, i won’t judge you.

then add a splash of soy sauce and toss through to coat. now, you can sit back and watch the magic happen as the fish cooks in the acid. serve on top of purple sweet potato chips as i have, on lettuce cups, in witlof leaves, with corn chips, tostadas or even as a salad with some greens. this would make at least 30-40 of these chips (we ate the rest out of the bowl)

Buen provecho!