So the weirdest thing happened about a month ago. I got an email from someone telling me that they follow the blog and read it (as if that alone isn’t surprising enough) and they wanted to know whether I was interested in trying out some fresh premium produce harvested by a company they represent and whether I may incorporate it in a recipe. My reply was a resounding yes (who passes up on a freebie?) but was he aware of how small my readership is? He was not deterred, and sure enough, a couple of weeks later, a box of delicious Zespri Kiwifruit shows up on my doorstep. It was now up to me to come up with a recipe that was somewhat innovative and allows the kiwi to shine through and do its thing.
After some thought, and with the summer heat quickly rising to near unbearable levels, I figured a nice fresh ceviche would allow me to both use the kiwis in a not-so-expected way, and make up a dish that would be season-appropriate. There really isn’t very much to making a ceviche, it’s actually a bit of a glorified salad where the seafood added to it is marinated in acid for a bit rather than cooked by exposure to heat. I added the mango puree at the bottom because I felt that without it, the dish might fall a bit flat and the kiwis’ acidity would get melded in the that of the lemons while its sweetness would get lost in all the acidity. What we end up with is a fresh, tasty and bright dish that can be a great start to any summer meal. For extra special results, make sure to wash down with a glass or two of some sweet, full-bodied white wine, a Riesling or similar. Recipe is after the jump.
To serve 4 small starters
6 (250-300g) large prawns, peeled and deveined
1 medium tomato, deseeded and diced
1 tbsp of chopped fresh coriander
1 red Thai bird chili deseeded and finely chopped
1 medium onion diced
2 green kiwis peeled and diced
1 large mango, peeled and cubed
1/2 cup of lemon or lime juice
Salt to taste
Olive oil to garnish
For the mango puree simply blitz the mango in a hand blender with about 1/3 of the chili until smooth and airy. You may want to add a tsp of honey to sweeten the mano if it’s not quite in season and still a bit tart. While its important for this component of the dish to be sweet, we don’t want it to be too cloying and out of place with the actual ceviche. Refrigerate for at least 1hr.
Place the prawns, whole, in a small bowl and cover with the lemon juice. As they sit and marinate at room temperature, start working on the accompaniments. Once everything is nicely chopped (and note that once of the pillars of a successful ceviche is the knife work that goes in it), remove the prawns and thinly slice them at an angle. Toss all the ingredients together in a larger bowl, and dress with a dash of olive oil and a couple of teaspoons on the lemon juice. Make sure all the ingredients are all well mixed together and season with salt to taste.
You’re now ready to enjoy this easy and light dish!