Mahi mahi ceviche with paw paw and coriander

Name: Mahi mahi ceviche with paw paw and coriander
Ingredients: 400g sashimi-grade skinless mahi mahi (substitute sashimi-grade kingfish), pin-boned, thinly sliced; 1/2 red onion, thinly sliced; 150g peeled paw paw (red papaya), cut into 2cm pieces; Coriander leaves, to serve; 2cm piece (10g) ginger, finely grated; 2 long red chillies, seeds removed; Juice of 2 lemons; 1 tbs shaved palm sugar; 1 tbs fish sauce; 2 tsp sesame oil; 75g cherry tomatoes; 2 coriander roots, washed

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“The dressing isn’t just limited to this dish but is fantastic in salads and goes well with chicken and prawns” – Mark Labrooy.

400g sashimi-grade skinless mahi mahi (substitute sashimi-grade kingfish), pin-boned, thinly sliced
1/2 red onion, thinly sliced
150g peeled paw paw (red papaya), cut into 2cm pieces
Coriander leaves, to serve

Chilli dressing

2cm piece (10g) ginger, finely grated
2 long red chillies, seeds removed
Juice of 2 lemons
1 tbs shaved palm sugar
1 tbs fish sauce
2 tsp sesame oil
75g cherry tomatoes
2 coriander roots, washed

Method

1.

Chill either 1 large or 2 medium serving platters.
2.

For the chilli dressing, place all the ingredients in a blender and whiz until smooth and combined.
3.

Spoon 3/4 cup (185ml) dressing onto chilled platter/platters, top with mahi mahi slices and stand for 2 minutes (remaining dressing can be stored, covered and chilled, for up to 5 days). Top with red onion and paw paw, scatter with coriander and serve immediately.