eCook Meal
Katlego’s Yellowtail Ceviche
with citrus, sushi rice & a salty-sweet slaw
Yellowtail is my favorite fish and it’s proudly South African. It’s firm and gentle flesh allows it to carry flavour well. The tanginess and sweetness from the citrus mixture makes it a match made in heaven. I’m a huge fan of texture and the sweet and salty slaw is the perfect ingredient, topped off with sushi rice…who could say no to that?
Serving guide
Choose your portion size.
RICE RICE BABY...
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
ZINGY CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes and place in a bowl with the diced onions, chopped jalapeño’s, ½ of the chopped coriander, both the Orange, lemon, lime juice and zest. Toss together and season to taste. Cover and set aside to cure for at least 15 minutes.
SWEET AND SALTY
Place the cabbage and carrot in a separate bowl and coat with the sweet tamari-sesame sauce. Set aside to marinate until serving. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
OPTIONAL STEP
If you’d like to cook the yellowtail, do so once it has finished curing for 15 minutes. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for 1-2 minutes until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
SOPHISTICATED FEAST!
Make a bed of rice and marinated slaw. Top with delectable yellowtail ceviche and pour over some sweet tamari-sesame sauce to taste. Sprinkle with the remaining chopped jalapeño’s and coriander. Serve the poppadoms on the side. Garnish with any remaining Lime wedges and get ready for a delicious dinner delight!
RICE RICE BABY...
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
ZINGY CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes and place in a bowl with the diced onions, chopped jalapeño’s, ½ of the chopped coriander, both the Orange, lemon, lime juice and zest. Toss together and season to taste. Cover and set aside to cure for at least 15 minutes.
SWEET AND SALTY
Place the cabbage and carrot in a separate bowl and coat with the sweet tamari-sesame sauce. Set aside to marinate until serving. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
OPTIONAL STEP
If you’d like to cook the yellowtail, do so once it has finished curing for 15 minutes. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for 1-2 minutes until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
SOPHISTICATED FEAST!
Make a bed of rice and marinated slaw. Top with delectable yellowtail ceviche and pour over some sweet tamari-sesame sauce to taste. Sprinkle with the remaining chopped jalapeño’s and coriander. Serve the poppadoms on the side. Garnish with any remaining Lime wedges and get ready for a delicious dinner delight!
RICE RICE BABY...
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a large lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
ZINGY CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes and place in a bowl with the diced onions, chopped jalapeño’s, ½ of the chopped coriander, both the Orange, lemon, lime juice and zest. Toss together and season to taste. Cover and set aside to cure for at least 15 minutes.
SWEET AND SALTY
Place the cabbage and carrot in a separate bowl and coat with the sweet tamari-sesame sauce. Set aside to marinate until serving. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
OPTIONAL STEP
If you’d like to cook the yellowtail, do so once it has finished curing for 15 minutes. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for 1-2 minutes until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
SOPHISTICATED FEAST!
Make a bed of rice and marinated slaw. Top with delectable yellowtail ceviche and pour over some sweet tamari-sesame sauce to taste. Sprinkle with the remaining chopped jalapeño’s and coriander. Serve the poppadoms on the side. Garnish with any remaining Lime wedges and get ready for a delicious dinner delight!
Sushi Rice - 225ml
Line-caught Yellowtail Fillets - 3
Red Onion - 1
Pickled Jalapeños - 75g
Fresh Coriander - 15g
Oranges - 2
Lemons - 2
Limes - 2
Shredded Cabbage & Julienne Carrot - 300g
Sweet Tamari-Sesame Sauce - 85ml
Poppadoms - 6
RICE RICE BABY...
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a large lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
ZINGY CEVICHE MARINADE
Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes and place in a bowl with the diced onions, chopped jalapeño’s, ½ of the chopped coriander, both the Orange, lemon, lime juice and zest. Toss together and season to taste. Cover and set aside to cure for at least 15 minutes.
SWEET AND SALTY
Place the cabbage and carrot in a separate bowl and coat with the sweet tamari-sesame sauce. Set aside to marinate until serving. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
OPTIONAL STEP
If you’d like to cook the yellowtail, do so once it has finished curing for 15 minutes. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for 1-2 minutes until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
SOPHISTICATED FEAST!
Make a bed of rice and marinated slaw. Top with delectable yellowtail ceviche and pour over some sweet tamari-sesame sauce to taste. Sprinkle with the remaining chopped jalapeño’s and coriander. Serve the poppadoms on the side. Garnish with any remaining Lime wedges and get ready for a delicious dinner delight!
Sushi Rice - 300ml
Line-caught Yellowtail Fillets - 4
Red Onion - 1
Pickled Jalapeños - 100g
Fresh Coriander - 20g
Oranges - 2
Lemons - 2
Limes - 3
Shredded Cabbage & Julienne Carrot - 400g
Sweet Tamari-Sesame Sauce - 110ml
Poppadoms - 8
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R176.25
for 4 servings · R44.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pickled Jalapeños needs 100 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 25% of packR15.00
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Limes needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- Sweet Tamari-Sesame Sauce
- Line-caught Yellowtail Fillets
- Shredded Cabbage & Julienne Carrot
- Sushi Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Katlego’s Yellowtail Ceviche?
The preparation time for Katlego’s Yellowtail Ceviche with citrus, sushi rice & a salty-sweet slaw is between 15 and 30 minutes.
What is the total time required to make Katlego’s Yellowtail Ceviche with citrus, sushi rice & a salty-sweet slaw?
The total time required to make Katlego’s Yellowtail Ceviche with citrus, sushi rice & a salty-sweet slaw is between 25 and 40 minutes.
How many servings does Katlego’s Yellowtail Ceviche provide?
4 servings
What are the main ingredients in Katlego’s Yellowtail Ceviche?
Fresh Coriander, Lemon, Lime, Line-caught Yellowtail Fillets, Orange, Pickled Jalapeño, Poppadom, Red Onion, Shredded Cabbage & Julienne Carrot, Sushi Rice, Sweet Tamari-Sesame Sauce
What is the nutritional information of Katlego’s Yellowtail Ceviche?
Calories: 804, Carbs: 111 grams, Fat: grams, Protein: 48.9 grams, Sugar: 35.5 grams, Salt: 1347 grams
How do I prepare Katlego’s Yellowtail Ceviche?
RICE RICE BABY...: Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. SWEET AND SALTY: Place the cabbage and carrot in a separate bowl and coat with the sweet tamari-sesame sauce. Set aside to marinate until serving. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. SOPHISTICATED FEAST!: Make a bed of rice and marinated slaw. Top with delectable yellowtail ceviche and pour over some sweet tamari-sesame sauce to taste. Sprinkle with the remaining chopped jalapeño’s and coriander. Serve the poppadoms on the side. Garnish with any remaining lime wedges and get ready for a delicious dinner delight! ZINGY CEVICHE MARINADE: Pat the yellowtail dry with paper towel and gently remove and discard the skin. Cut the flesh into bite-sized cubes and place in a bowl with the diced onions, chopped jalapeño’s, ½ of the chopped coriander, both the orange, lemon, lime juice and zest. Toss together and season to taste. Cover and set aside to cure for at least 15 minutes. OPTIONAL STEP: If you’d like to cook the yellowtail, do so once it has finished curing for 15 minutes. Place a pan over a medium heat. When hot, add in the yellowtail, reserving the sauce in the bowl. Flash fry for 1-2 minutes until lightly seared, shifting occasionally. Return to the bowl on completion and toss to coat.
What should be prepared from my kitchen to make Katlego’s Yellowtail Ceviche?
Fresh Coriander, Lemon, Lime, Line-caught Yellowtail Fillets, Orange, Pickled Jalapeño, Poppadom, Red Onion, Shredded Cabbage & Julienne Carrot, Sushi Rice, Sweet Tamari-Sesame Sauce
How many calories does Katlego’s Yellowtail Ceviche have?
804 calories
How much fat content does Katlego’s Yellowtail Ceviche have?
grams