Gooseberry Ceviche

A zingy and refreshing appetiser or main course for those hot summer days

📝 Ingredients

• 500 g raw firm white fish like Kingklip
• 1 teaspoon sea salt
• 1 med red onion (thinly sliced and briefly plunged in to ice water)
• 1 chili thinly sliced (or more to taste)
• juice of two limes
• 45 ml gooseberry juice (see note below)
• 2 tablespoon roughly chopped parsley
• some more chopped parsley to top the dish

👨‍🍳 Instructions

1. 1Blitz 150g fresh gooseberries to a pulp and pour through a very fine sieve or muslin cloth to remove all pips and skin. Taste and if too tart add half a teaspoon of sugar. (You do not want it sweet.)
2. 2Rub the salt over the fish and leave for 2 minutes. Cut the fish in 1cm x 1cm cubes and place in a glass dish. Add the lime juice, gooseberry juice, onion, chili and parsley. Mix, cover with cling wrap and place in the fridge for 20 minutes to marinate.
3. 3Check and adjust the seasoning if needed, place in a serving dish and scatter with some more chopped parsley. Serve immediately with the pita chips.