Hake Poke Bowl with Nectarine Salsa Recipe

Hake ceviche cured in citrus juice with a colourful, fruity salsa of nectarine, corn and tomatoes.

Difficulty

Easy

Prep Time

10 minutes

Cooking Time

Serves

4

Recipe Ingredients

Salsa

  • 1 firm nectarine or peach, chopped into matchsticks
  • 1 punnet mixed medley cherry tomatoes, chopped
  • 1 cup corn kernels frozen or cooked fresh, from about 2 ears of corn
  • ½ red onion, finely diced
  • A handful fresh coriander, chopped
  • 1 clove garlic, crushed
  • juice and zest of one lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Ceviche (Fresh raw fish cured in citrus juices)

  • 600g hake, sliced into chunks (as an alternative to the ceviche style, you could use 600g steamed Hake)
  • 1 Tbsp freshly grated ginger
  • juice of 1-2 lemons.
  • 2 Tbsp freshly chopped coriander
  • 1 Tbsp sugar or honey
  • 1 tsp sesame oil
  • salt and freshly milled pepper

To serve

  • 4 cups cooked jasmine rice (use leftover)
  • Fresh chilli, lime and coriander
  • a sprinkle of sesame seeds

Recipe Method

  1. To make the salsa mix the nectarine, tomatoes, corn, red onion, fresh coriander, garlic and lime juice. Season with salt and pepper.
  2. To make the ceviche mix all the ingredients together well and leave to marinate for 10 minutes - check seasoning and season to taste.
  3. Serve the bowls with the rice at the base and the ceviche and salsa around the rice.

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