Pineapple-And-Black-Garlic-Ceviche-Recip

Pineapple and The Original Black Garlic Ceviche

This beautiful dish is as varied in flavour as in colour. Limes, lemons, chilli, ginger and of course The Original Black Garlic work in perfect harmony to accompany the fresh fish, herbs, and pineapple. 

 
serves - 4 people      difficulty - easy         prep time - 20 mins

Black Garlic Illustration 2-01.png

 

Ingredients

  • 500g white fish, fresh, boneless, sliced into bite size pieces

  • 4 limes and 2 lemons, juiced

  • 15 cloves of Original Black Garlic, quartered

  • ½ medium pineapple, chopped 

  • 2 plum tomatoes, chopped

  • ⅓ small English cucumber, chopped

  • 1-2 medium heat red chillies, deseeded and finely chopped

  • 150 ml orange juice

  • 1 heaped tbsp finely grated ginger

  • 1-2 hass avocado, chopped

  • Salt to taste

To serve

  • 2 tbsp chives, chopped

  • 40g fresh coriander and basil leaves, chopped

 
Recipe by Justyna of Garlic Matters

TO MAKE

 

  • In a glass bowl, completely submerge sliced fish in lime and lemon juice. Cover with cling film and place the bowl in the refrigerator for up to 15 minutes.  If you leave it for much longer the fish will cook in the acid and lose its nice texture and colour.

     Tip: It is imperative that you use the

     freshest fish possible.

  • Meanwhile, chop the remaining ingredients.

  • When you’re ready to mix it all together, drain the fish and discard the soaking liquid.

 

  • Place your fish in a large mixing bowl (glass or stainless steel), season the fish with salt, as you would if you were to fry it. Add the remaining ingredients and mix it all gently. 

  • Adjust the seasoning and serve immediately.