What are the main ingredients in Warwick’s Speedy Yellowtail Ceviche?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Warwick’s Speedy Yellowtail Ceviche?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Warwick’s Speedy Yellowtail Ceviche?

FLUFFY JASMINE RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. PICKLE THE CRUNCHY SLAW: Place the cabbage and carrot in a bowl with the juice of 2 lime wedges and a drizzle of oil. Season, toss to coat, and set aside to pickle until serving. OPTION TO FRY YOUR FISH: If you’d like to cook the yellowtail, do so once it has finished curing. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for about a minute until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat. PERUVIAN DELICACY: Make a bed of rice and top with the pickled slaw. Cover in delectable yellowtail ceviche and pour over the sauce to taste. Sprinkle with the crispy onions and garnish with the remaining chopped coriander. Finish off with any remaining chilli if you’d like. Serve up this gem with the remaining lime wedges and get ready for a dinner delight! A FRAGRANT CEVICHE MARINADE: Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-size cubes and place in a bowl with the diced cucumber, the grated ginger, and ¾ of the chopped coriander. Toss together with the ceviche sauce, 1 tsp of a sweetener of choice, and a pinch of lime zest. Mix in some chopped chilli and seasoning to taste. Cover and set aside to cure for at least 15 minutes.

What should be prepared from my kitchen to make Warwick’s Speedy Yellowtail Ceviche?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Warwick’s Speedy Yellowtail Ceviche

Ceviche is a Peruvian dish of fish cured in citrus juice. Here, a gorgeous yellowtail fillet is marinated in orange juice, tamari, vinegar, and sesame oil; tossed with chilli, ginger, lime, and coriander. Easy and bursting with flavour!

Warwick’s Speedy Yellowtail Ceviche

with jasmine rice & an orange, tamari and sesame marinade

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Ceviche Sauce
Chillies
Crispy Onions
Cucumber
Fresh Chilli
Fresh Coriander
Fresh Ginger
Jasmine Rice
Lime
Limes
Shredded Cabbage & Julienne Carrot
Yellowtail Fillet
Yellowtail Fillets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Warwick’s Speedy Yellowtail Ceviche

Serves 1

FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
A FRAGRANT CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-size cubes and place in a bowl with the diced cucumber, the grated ginger, and ¾ of the chopped coriander. Toss together with the ceviche sauce, ½ tsp of a sweetener of choice, and a pinch of lime zest. Mix in some chopped chilli and seasoning to taste. Cover and set aside to cure for at least 15 minutes.
PICKLE THE CRUNCHY SLAW
Place the cabbage and carrot in a bowl with the juice of 1 lime wedge and a drizzle of oil. Season, toss to coat, and set aside to pickle until serving.
OPTION TO FRY YOUR FISH
If you’d like to cook the yellowtail, do so once it has finished curing. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for about a minute until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
PERUVIAN DELICACY
Make a bed of rice and top with the pickled slaw. Cover in delectable yellowtail ceviche and pour over the sauce to taste. Sprinkle with the crispy onions and garnish with the remaining chopped coriander. Finish off with any remaining chilli if you’d like. Serve up this gem with the remaining lime wedge and get ready for a dinner delight!

Jasmine Rice - 100ml
Yellowtail Fillet - 1
Cucumber - 50g
Fresh Ginger - 7,5g
Fresh Coriander - 3g
Ceviche Sauce - 66,25ml
Lime - 1
Fresh Chilli - 1
Shredded Cabbage & Julienne Carrot - 75g
Crispy Onions - 10ml

Download the Recipe

Serves 2

FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
A FRAGRANT CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-size cubes and place in a bowl with the diced cucumber, the grated ginger, and ¾ of the chopped coriander. Toss together with the ceviche sauce, 1 tsp of a sweetener of choice, and a pinch of lime zest. Mix in some chopped chilli and seasoning to taste. Cover and set aside to cure for at least 15 minutes.
PICKLE THE CRUNCHY SLAW
Place the cabbage and carrot in a bowl with the juice of 2 lime wedges and a drizzle of oil. Season, toss to coat, and set aside to pickle until serving.
OPTION TO FRY YOUR FISH
If you’d like to cook the yellowtail, do so once it has finished curing. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for about a minute until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
PERUVIAN DELICACY
Make a bed of rice and top with the pickled slaw. Cover in delectable yellowtail ceviche and pour over the sauce to taste. Sprinkle with the crispy onions and garnish with the remaining chopped coriander. Finish off with any remaining chilli if you’d like. Serve up this gem with the remaining lime wedges and get ready for a dinner delight!

Jasmine Rice - 200ml
Yellowtail Fillets - 2
Cucumber - 100g
Fresh Ginger - 15g
Fresh Coriander - 5g
Ceviche Sauce - 127,5ml
Lime - 1
Fresh Chilli - 1
Shredded Cabbage & Julienne Carrot - 150g
Crispy Onions - 20ml

Download the Recipe

Serves 3

FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
A FRAGRANT CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-size cubes and place in a bowl with the diced cucumber, the grated ginger, and ¾ of the chopped coriander. Toss together with the ceviche sauce, 1 tsp of a sweetener of choice, and a pinch of lime zest. Mix in some chopped chilli and seasoning to taste. Cover and set aside to cure for at least 15 minutes.
PICKLE THE CRUNCHY SLAW
Place the cabbage and carrot in a bowl with the juice of 2 lime wedges and a drizzle of oil. Season, toss to coat, and set aside to pickle until serving.
OPTION TO FRY YOUR FISH
If you’d like to cook the yellowtail, do so once it has finished curing. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for about a minute until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
PERUVIAN DELICACY
Make a bed of rice and top with the pickled slaw. Cover in delectable yellowtail ceviche and pour over the sauce to taste. Sprinkle with the crispy onions and garnish with the remaining chopped coriander. Finish off with any remaining chilli if you’d like. Serve up this gem with the remaining lime wedges and get ready for a dinner delight!

Jasmine Rice - 200ml
Yellowtail Fillets - 2
Cucumber - 100g
Fresh Ginger - 15g
Fresh Coriander - 5g
Ceviche Sauce - 127,5ml
Lime - 1
Fresh Chilli - 1
Shredded Cabbage & Julienne Carrot - 150g
Crispy Onions - 20ml

Download the Recipe

Serves 4

FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
A FRAGRANT CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-size cubes and place in a bowl with the diced cucumber, the grated ginger, and ¾ of the chopped coriander. Toss together with the ceviche sauce, 2 tsp of a sweetener of choice, and a pinch of lime zest. Mix in some chopped chilli and seasoning to taste. Cover and set aside to cure for at least 15 minutes.
PICKLE THE CRUNCHY SLAW
Place the cabbage and carrot in a bowl with the juice of 4 lime wedges and a drizzle of oil. Season, toss to coat, and set aside to pickle until serving.
OPTION TO FRY YOUR FISH
If you’d like to cook the yellowtail, do so once it has finished curing. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for about a minute until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
PERUVIAN DELICACY
Make a bed of rice and top with the pickled slaw. Cover in delectable yellowtail ceviche and pour over the sauce to taste. Sprinkle with the crispy onions and garnish with the remaining chopped coriander. Finish off with any remaining chilli if you’d like. Serve up this gem with the remaining lime wedges and get ready for a dinner delight!