A vibrant summer Spanish-style ceviche, bursting with luscious Moscatel grape flavors, smoked paprika, pomodoro, cherry tomatoes, and lime.
Serves 4
500g firm flesh fish
½ red onion, peeled and finely diced
¼ tsp salt
Juice 5 limes
4 Tbsp Pons moscatel vinegar
½ tsp La Chinata hot smoked paprika
1½ cups Alicos salsa pronta di pomodoro
1½ tsp Pons arbequina extra virgin olive oil (EVO)
1 small punnet coloured cherry tomatoes, halved
Coriander leaves, to garnish
Cube fish into 2cm pieces and place in a non-reactive bowl with lime juice, red onion, salt and moscatel vinegar for 30 minutes.
Add paprika, pomodoro, EVO and cherry tomatoes and leave refrigerated for a further 40-50 minutes, stirring occasionally.
Serve with an extra drizzle of EVO and garnish with coriander leaves.
