Pineapple & Black Garlic Ceviche

This recipe will easily impress your guests with its raw, exotic and refreshing flavours. This 15 minute appetiser is super easy to prepare and works perfect on most summer dinner party menus.

1 lb white fish, fresh, boneless, sliced into bite size pieces
4 limes & 2 lemons, juice only
15 Balsajo Black Garlic cloves, quartered
½ medium pineapple, chopped
2 plum tomatoes, chopped
⅓ small English cucumber, chopped
1-2 medium heat red chillies, deseeded and finely chopped
2/3 cup orange juice
1 heaping teaspoon freshly minced ginger
1-2 hass avocado, chopped
Salt to taste
To serve
2 tablespoons chives, chopped
⅓ cup fresh coriander and basil leaves, chopped
Optional

Toasted sesame seeds, splash of soy sauce

In a glass bowl, submerge sliced fish in lime and lemon juice and place the bowl in the refrigerator for up to 15 minutes. If you leave it for much longer the fish will cook in the acid and loose its nice texture and colour.
Meanwhile, chop the remaining ingredients.

When you’re ready to mix it all together, drain the fish and discard the soaking liquid.
Place your fish in a large mixing bowl (glass or stainless steal), season the fish with salt, as you would if you were to fry it.

Add the remaining ingredients and mix it all gently.

Adjust the seasoning and serve.

It is an imperative that you use the freshest fish possible.

If you don’t intend to serve your ceviche immediately, reserve the avocado and add it right before you want to serve this dish.

Pineapple And Black Garlic Ceviche is best when served fresh, but it is ok to store it for up to 2 days in the fridge.

This recipe was created for us by Justyna of Garlic Matters.