Food & Wine
Papaya barramundi ceviche cups
This should become the poster recipe for all your summer gatherings. There is no fish fresher than a barra, and papayas are bringing people together with their golden-tangerine hued goodness, inside and out! A match made in summer heaven!
A ceviche is a delicious starter that requires no cooking and is always fun to eat, no matter how it is presented. And there are some fun ways to present a ceviche. Serve it in a beautiful large bowl for sharing with corn chips on the side. Or scoop into petite bite sized edible pastry cups. Or load it up in petite glass cups and serve it with tiny forks.
Recipe by Sneh Roy, Cook Republic
Ingredients:
- Zest and juice of half an orange
- 1 teaspoon red chilli flakes
- 1 teaspoon sea salt flakes
- 1 tablespoon Extra Virgin Olive Oil
- 350g boneless Barramundi fillets, cut into 2cm cubes
- ½ red onion (35g), finely diced
- 1 small red pepper (35g), finely diced
- 1 small cucumber (120g), deseeded and finely chopped
- 1 small avocado, deseeded and cubed
- 1 green cayenne or jalapeno chilli, thinly sliced
- 2 cups (300g) Ruby Rise red papaya, cut into 2cm cubes
- 2 spring onions, finely chopped (green only)
- ¼ cup fresh coriander leaves, chopped
- Sea salt flakes and freshly ground black pepper, to taste
- Fresh mint and micro herbs, to garnish
- Corn Chips, to serve
Method:
- To prepare the ceviche dressing, place orange zest, orange juice, chilli flakes, salt and olive oil in a small lidded jar. Shake well.
- Place the fish in a non-reactive (ceramic or glass) bowl. Pour the dressing over the fish. Mix well and spread to ensure that the fish is completely covered by the dressing. Cover the bowl with cling film and chill in the refrigerator for a minimum of 30 minutes (or 1 hour if you want your fish to be cooked further in the dressing).
- Remove the bowl from the fridge. Add the onion, pepper, cucumber, avocado, cayenne/jalapeno, papaya and coriander to the bowl. Mix well. Cover and chill for another 20 minutes. Adjust seasoning (salt and pepper) to taste.
- Garnish with mint and micro herbs. Serve in a large bowl for sharing or single serve glass cups with a side of corn chips.