Summer Ceviche

Summer Ceviche

Octopus x Matilda 159 Domain

With the holidays just around the bend, we decided to pair up with Chef Zac Saunders from Matilda 159 Domain, to bring you an essential summer dish; Ceviche.

After working at Michelin star-restaurants in New York, Denmark, UK, and Italy, it comes to our surprise that Chef Zac’s summer staple hails from Peru. In defense of his South American dish of choice, Mr. Saunders claims, “some of the best food comes from the oldest recipes and adding a contemporary, and region specific flare, onto classic dishes is one of my favourite things to do”.

With a firm defense of Peruvian cuisine in Australia established, Zac took us to his favourite markets in Melbourne to purchase some fresh fish, seasonal fruits, and herbs.

Gumtree Food in South Yarra and Fish ‘n’ Chips in Hawksburn Village (nestled between Toorak and Prahran) is where this Michelin-star chef ventures to for produce. While fresh produce, and quality cuts are important to the South-side dwelling chef – equal to that are community spirit, and support for local businesses. Being a local, Melbourne-based business, we whole-heartedly agree.

Fresh, Simple Light. The three words Chef Zac would use to describe this dish. A strong advocate for healthy home cooking, Mr. Saunders wanted to promote a dish that would not only be easy to make, but also affordable, healthy, and require minimal cleanup (which we definitely appreciate).

 

  Ingredients

  Method

  • ½ cup of fresh cilantro chopped
  • 1 Red Onion
  • 2 tbsp of olive oil
  • 600g of kingfish
  • 6 limes – squeezed into lime juice
  • 2 nectarine
  • 2 tomatoes
  • Kosher salt – to taste
  • cracked black pepper – to taste
  • 1 tbsp of Sugar
  • Corn chips –  to eat the ceviche with
  • dice the red onion, nectarine, tomatoes and kingfish
  • combine the red onion, nectarine, tomatoes, kingfish, chopped cilantro in a large bowl
  • add the olive oil and lime juice. Mix thoroughly
  • top off the dish with the sugar, and salt and pepper to taste
  • set in fridge for 30 mins – allowing the fish to cure in the marinade
  • serve with corn chips

*Use measurements as a guideline – the best part about this dish is that the ingredients don’t need to be specific

For the hospitality touch, serve in a hollowed-out coconut.

 

 

2018-11-29T02:06:52+00:00