100g skinless firm white fish, such as snapper or kingfish, cut into 1cm
1⁄4 small red onion, finely chopped
100ml lime juice
1 yellow nectarine, cut into 1cm pieces
1 tbs each finely chopped coriander and mint
1 long red chilli, seeds removed, finely chopped
2 x 30g radish, julienned
1⁄2 ripe avocado, finely diced
toasted bread or butter lettuce leaves, to serve
BLOOD PLUM SAUCE
1⁄2 cup water 75g (1/3 cup) brown sugar 3, about 250g blood plums, quartered 1 tbs Shao Xing rice wine 1 cinnamon quill 4cm piece ginger, julienned 2 star anise 2 tbs fish sauce 2 tsp malt vinegar
1. Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes
to 'cook' and the fish becomes opaque.
2. Add remaining ingredients to bowl, and stir gently to combine. Set aside in the fridge for 15
minutes to allow flavours to develop.
3. Serve ceviche with bread or lettuce as desired.
This dish is best served as a light lunch or starter.