Kiddipedia

Kiddipedia

San Telmo is an Argentinian fine dining institution based in Melbourne, and its Rudderfish Ceviche is a crowd-pleaser. Lemon cured rudderfish is the key ingredient in this recipe, prepared with chilli, sweet potato and onion. The dish is easy to prepare and plate at home, perfect for those who would like to prepare a fabulous lunch for Mother’s Day.

 

San Telmo

Serves five

 

Ingredients

Juice

  • 1/2 tsp table salt
  • 1/4 red onion thinly sliced
  • 1 tsp grated ginger
  • 250ml lemon juice

Ceviche

  • 20 leaves coriander or micro coriander leaves
  • 10ml extra virgin olive oil
  • 25g red chilli finely sliced
  • 300g Rudderfish or any white fish
  • 100g sweet potato peeled and cut into tiny cubes.

 

Method

  1. Place the salt and thinly sliced onion in a bowl and mix
  2. Leave to rest for 10 minutes then add grated ginger and lemon juice and refrigerate overnight.
  3. The next day, strain the juice from an onion and store both separately for use when plating up. The onion should look vibrantly pink
  4. In a pot, boil or steam the cubed sweet potato for about four to five minutes or until cooked through and allow to cool completely
  5. Slice the Rudderfish into thin pieces, no thicker than 5mm

 

Plating Up

  1. Place the sliced fish down on a plate (something with a small lip to ensure the liquid won’t spill) followed by the chili and sweet potato then top with the remaining ceviche juice
  2. The fish will begin to cure and turn opaque. Garnish with the marinated pink onions and fresh coriander
  3. Finish with a drizzle of extra virgin olive oil

 

We thank San Telmo for this amazing recipe.

For more info, please visit:

https://santelmo.com.au/

https://www.instagram.com/santelmomelbourne

https://www.facebook.com/SanTelmoMelbourne/

 

You may also like to read:

How do I fit in eating well?

Tackle 3 Stresses of Dinnertime

Label Reading is a Must