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Cheviche

Pete Evans
Cheviche

Serving size: Serves 4
Cuisine type: South American
Cooking time: Less than 15 minutes
Course: Main
Favourite flavours: Seafood

Cheviche
INGREDIENTS

1kg finely diced jewfish (tuna, snapper or barramundi)
juice of 6 limes
2 cloves garlic, crushed
2 carrots, grated
2 tomatoes, finely chopped
4 spring onions, finely chopped
1 red capsicum, finely chopped
1 small can coconut cream
1 tablespoon red wine vinegar
1 tablespoon chilli sauce
salt and pepper, to taste
boiled eggs, to garnish (optional)
METHOD

Place fish in a large bowl. Pour over lime juice and toss well. Refrigerate for 10 minutes or until flesh turns white. Drain off any excess liquid and then season with salt and pepper.

Just before serving, stir in remaining ingredients. Season with salt and pepper.

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