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Blue cod ceviche

Ceviche

Image of Mark Banham
1 January 20151 Jan '15

There’s a certain practicalist joy in travelling by sea kayak. Whereas a decent sized backpack will hold about 80-litres of gear (if you can lift it), the average sea kayak will happily swallow 200-litres. And the best bit is; after a bit of heave-ho to get the kayak in the water, you’re not actually carrying anything, you’re just keeping it moving along through a virtually frictionless watery medium. This means on a kayaking trip you can, as a rule, have your cake and eat it. You can bring the luxuries; the big tent, the comfy air mattress and a nice bottle of wine, or three, and head off for the whole week. Oh yes, and there’s one other great upside to exploring the other two thirds of the planet – if you have to a hand-line, there’s fresh seafood to be had every day, opening up a world of culinary possibilities, like this blue cod ceviche. Profile Serves: Two Weight: 950g Volume: 1.5L Energy: 1400 calories Cost: $15 Preparation time: 45-minutes. Fuel: none! Ingredients
  • 250 ml lime juice
  • One large fresh blue cod (filleted and diced)
  • 1 red onion (finely diced)
  • One ripe mango, peeled and diced
  • One small red chilli (de-seeded and finely chopped)
  • One red capsicum (finely chopped)
  • A handful of fresh coriander
  • Salt and pepper
Special utensils
  • One large zip-lock bag
Method Add most of the limejuice to the fish and half the red onion in the bag then set aside, agitating occasionally, for 30 minutes or until the fish changes from soft and translucent to white and firm. While that’s happening, combine the mango, chilli, capsicum, coriander and remaining onion with a few dashes of limejuice to form the salsa. Drain any excess limejuice from the ceviche and then serve with the salsa, some flatbread and a nice Marlborough sauvignon blanc. I wonder what the pedestrians are having for dinner tonight?