Name: Barramundi ceviche
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 large pitta bread; ¼ cup (60ml) olive oil; ¼ cup (15g) shredded coconut; 2 teaspoons white sesame seeds; 2 teaspoons nigella seeds; 750 grams skinless barramundi fillet; 1 cup fresh small red chilli, seeded, chopped finely; ⅓ cup (80ml) lime juice; 2 tablespoons coconut milk; 1 tablespoon finely grated palm sugar; 1 teaspoon sea salt flakes; ¼ teaspoon finely cracked black pepper; 1 medium avocado (250g), peeled, cut into 1cm pieces; ¼ cup loosely packed fresh coriander sprigs

Substitute barramundi with any other firm white fleshed fish. If you catch any fresh fish, this recipe is fabulous to highlight the fish’s freshness. The ceviche can be served as a canapé, spoon the ceviche into small glasses with the toasts laid across the top of the glass or serve it in Asian spoons.

Ingredients

2 large pitta bread

¼ cup (60ml) olive oil

¼ cup (15g) shredded coconut

2 teaspoons white sesame seeds

2 teaspoons nigella seeds

750 grams skinless barramundi fillet

1 cup fresh small red chilli, seeded, chopped finely

⅓ cup (80ml) lime juice

2 tablespoons coconut milk

1 tablespoon finely grated palm sugar

1 teaspoon sea salt flakes

¼ teaspoon finely cracked black pepper

1 medium avocado (250g), peeled, cut into 1cm pieces

¼ cup loosely packed fresh coriander sprigs

Method

1.Preheat oven to 200°C.

2.Cut pitta bread in half then split apart into two pieces. Tear each piece into eight smaller pieces. Working in two batches, place the bread on two large oven trays. Brush with oil, season with a little sea salt. Bake for 2 minutes on one side, turn and cook for a further 1 minute or until crisp. Repeat with remaining bread; cool.

3.Place coconut and sesame seeds on an oven tray; toast in oven for 2 minutes or until browned lightly. Transfer to a small bowl. Place nigella seeds on another oven tray; toast for 2 minutes or until fragrant. Transfer to another small bowl.

4.Remove any bones and the dark bloodline from the fish. Cut fish into 1cm pieces. Place chilli, juice, coconut milk, sugar, salt and pepper in a large bowl; whisk well to dissolve sugar. Add barramundi; fold gently to combine. Refrigerate for 1 hour.

5.Gently toss avocado, coconut and sesame seeds through barramundi mixture; taking care not to break up the avocado. Spoon onto a plate and top with coriander, toasted nigella seeds. Serve immediately with pitta toasts.

Substitute barramundi with any other firm white fleshed fish. If you catch any fresh fish, this recipe is fabulous to highlight the fish’s freshness. The ceviche can be served as a canapé, spoon the ceviche into small glasses with the toasts laid across the top of the glass or serve it in Asian spoons.

The ceviche ingredients can be prepared several hours ahead. Combine the fish with the other ingredients close to serving so the lime juice doesn’t change the texture of the fish. Pitta toasts can be made a day ahead; store in an airtight container.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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