Peachy Keen: Monkfish Ceviche with Grilled Corn and Peach Salsa

Posted by Dani (@dani_sunario), Melbourne.

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After all of that Christmas feasting (I know, I know – I also discovered that there is a limit to how much pfeffernüsse you can consume in one sitting), food is probably the last thing you ever want to see.

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UNTIL YOU MEET THIS GUY.

LOOK! SO PRETTY, SO HEALTHY, AND SO DELICIOUS.

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Now most of you also probably don’t want to be slaving away in the kitchen in the summer heat post-Christmas, but if you were in charge of cooking this festive season, the ease of this recipe will probably delight you. If you didn’t cook your family feast, it is probably because your friends/family/loved ones/people-you-invited-over-begrudgingly don’t actually trust you to cook for them, so you better not screw up this idiot-proof recipe (so long as you use the freshest fish possible) and give the people in your life food poisoning/a reason to regret your existence.

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I seasoned my ceviche with proscuitto crumb (made from roasting thin slices of proscuitto in a low oven at 60 degrees for 40 minutes until dried and easily crumbled) and matcha salt (made from pounding equal quantities of coarse sea salt and green tea powder), but you can just as easily substitute these for bacon crumbs and sea salt.

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This recipe is super-fresh and super-healthy, and an excellent way to introduce raw fish into your diet if you’re a little scared. The acidity of the citrus and vinegar partially cook the fish through and adds texture too. Teeeeeexture. If you’re really concerned about the rawness of the fish, just remember that the smaller you dice your fish and the longer you steep it in the lime juice, the more cooked through it will be.

Use any firm, good quality, white-fleshed fish, as long as it is super-fresh – ask your fishmonger for recommendations.

Monkfish Ceviche with Grilled Corn and Peach Salsa
Serves 4, as an Entree

2 ears corn, halved and husked
1 teaspoon butter

For the Ceviche:
500g skinless monkfish (or other white-fleshed fish) fillet, diced into 5mm cubes
1 jalapeno chilli, chopped finely
1/2 granny smith apple, peeled and diced similarly to the fish
1 shallot, sliced finely
2 tablespoons coriander leaves, roughly torn
1/2 teaspoon Habanero hot sauce, adjusted to taste
juice of 2 limes
1 teaspoon white wine (or champagne) vinegar
1 teaspoon matcha salt (or sea salt flakes)
2 teaspoons proscuitto crumb

For the Salsa:
1 peach, seed removed and diced into 1cm cubes
1 vine-ripened tomato, seeds removed and diced into 1cm cubes
2 tablespoons coriander leaves, roughly torn
1/2 shallot, diced finely
1 tablespoon lime juice

Combine all ceviche ingredients in a bowl, reserving proscuitto crumb and 1 tablespoon of coriander leaves for garnish, and set aside in fridge.

Combine salsa ingredients in a separate bowl, and also set aside in fridge.

In a hot pan or grill, rub butter on corn and grill until brown.

Dress the ceviche with proscuitto crumb and coriander, and serve with peach salsa and grilled corn.

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