Mahi mahi ceviche with beetroot and carrot

“On those long, warm, late-summer days when I don't feel like cooking, I don't.”

• 400g fresh mahi mahi or snapper fillet, skinned
• 3 tbsp lime juice
• 2 tsp caster sugar
• 1/2 tsp sea salt flakes
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• Sea salt and pepper
• 250g raw carrot, peeled
• 250g raw beetroot, peeled
• 1 tbsp salted capers, rinsed
• 2 tbsp picked coriander leaves
• Extra oil for drizzling

Chef: Jill Dupleix Photo: Natalie Boog Source: The Sydney Morning Herald Tuesday February 21, 2006 Modern, 45 mins plus, Contemporary, Healthy, Dairy free, Nut free, Egg free, Starter

Very fresh fish lends itself to being "cooked" by the addition of acid, in this case tangy lime juice.

Method

Skin and trim the fish neatly and slice as finely as possible. Arrange on a non-reactive platter in a single layer. Mix the lime juice, sugar, salt and 1 tbsp olive oil until the sugar dissolves. Cover fish with dressing, and refrigerate for 20 minutes.

Whisk the remaining olive oil with vinegar, sea salt and pepper. Coarsely grate the carrot, then the beetroot (wear gloves to avoid staining hands) and toss in the dressing.

To serve

Serve the salad in the centre of four dinner plates. Drain the fish, arrange around the plates, scatter with capers and coriander and drizzle with a little extra oil.

Serves 4 as a starter.