OH! Magazine - Australian Version January 2015 (Australian Version) | Page 18

PETE EVANS’ CEVICHE SALAD
WITH POMEGRANATE AND MANGO

PETE
EVANS

Celebrity chef Pete Evans shares this delectable summer salad recipe.

How to make it:
1. To prepare the ceviche, cut the fish into 8mm cubes with a very sharp knife
and place in a large, shallow dish.

What you’ll need:
600g quality, fresh fish fillets
(snapper, tuna or mackerel)*
½ teaspoon fine sea salt
Juice of 4 limes
4 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
½ red onion, finely chopped
1 red long chilli, deseeded
and finely diced
1½ teaspoons ginger, finely grated
2 garlic cloves, finely chopped
60g pomegranate seeds
½ mango, finely diced
½ Lebanese cucumber, finely diced
½ avocado, finely diced
1 tablespoon coriander, finely
chopped

2. Sprinkle with the salt and pour the lime juice over the top. Leave to marinate
for 5 minutes, turning once.
3. Whisk the olive oil and apple cider vinegar together in a small bowl to make
a simple dressing.
4. In a large serving or salad bowl, mix together all of the remaining ingredients.
Pour the dressing over, then add the fish. Adjust the seasoning as needed.
5. To serve, place the witlof or lettuce leaf cups on a large serving platter and
top each one with some of the ceviche. Garnish with coriander leaves and
lime wedges.

To serve
2 to 4 purple or yellow witlof (or
lettuce) leaves, separated
Coriander leaves
Lime wedges

Serves: 4
*Note: if raw fish isn’t your thing,
then replace with cooked prawns

18

JAN 2015 ( OH! MAGAZINE )

( OH! MAGAZINE ) DEC 2014

www.peteevans.com.au

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