easyTime:<30 minsServes:4
The refreshing flavours of this ceviche are ideal for the hotter months of the year,and it’s a perfect starter for entertaining. The texture and mouthfeel of the fish are luxurious since I cut it a little thicker and quickly doused it with the dressing before plating. Add in the spicy rhubarb pickle and the finger lime “caviar”,and you have something that’s both delicious and very pretty.
The buttermilk dressing can also be used for salad leaves or as a sauce for barbecued … well,anything,really. Chardonnay vinegar,with its rounded flavour profile,is lovely in this,but you could also use another white wine vinegar.