There are few dishes so refreshing and zingy as ceviche. The idea of adding the gooseberry came from the delicious marron and gooseberry consome dish we had at The Tasting Room a few weeks ago. I thought the fruity tartness will be a great addition to the lime juice in the dish.
There are a few elements to the dish which really depend on your personal taste. If you like a bit more heat increase the chili. Replace the parsley with coriander if that is your preference. To slice or cube the fish? If you slice it the fish will be evenly cooked and if you cube the fish there will be different levels of raw and cooked fish which I personally prefer.
The dish definitely needs crunch and I prefer to serve it with home made pita chips which have a bit more substance than a commercial tortilla chip. Slice 2 pitas in half horizontally so you have 4 rounds. Cut each round in to 6 – 8 triangles. Place on a baking tray and bake for about 10 minutes at 180 deg C until light golden brown. Keep an eye on them while baking as they can brown in an instant.
To make the ceviche you need:
500g raw firm white fish like Kingklip
1 teaspoon sea salt
1 med red onion, thinly sliced and briefly plunged in to ice water
1 chili thinly sliced (or more to taste)
juice of two limes
45ml gooseberry juice (see note below)
2 tablespoon roughly chopped parsley
some more chopped parsley to top the dish
Blitz 150g fresh gooseberries to a pulp and pour through a very fine sieve or muslin cloth to remove all pips and skin. Taste and if too tart add half a teaspoon of sugar. (You do not want it sweet.)
Rub the salt over the fish and leave for 2 minutes. Cut the fish in 1cm x 1cm cubes and place in a glass dish. Add the lime juice, gooseberry juice, onion, chili and parsley. Mix, cover with cling wrap and place in the fridge for 20 minutes to marinate.
Check and adjust the seasoning if needed, place in a serving dish and scatter with some more chopped parsley. Serve immediately with the pita chips.