Chef Gannon's Tip
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Pineapple ceviche
20 mins
very easy
Ingredients
1 fresh pineapple
500g fresh white fish, snapper, kingfish, Spanish mackerel
1/2 tsp chilli flakes
30g fresh coriander leaf and stalks
2 jalapeños diced (keep seeds in if you want l)
10g chives or flat leaf parsley
Evoo & salt
Method
Peel and cut pineapple in half
One half dice into small cubes, similar to the size of your little finger nail. The 2nd half you need to blend or puree and strain the juice.
Dice fish to be a little bigger than the pineapple.
Add pineapple juice, chilli flakes, jalapeño, together and allow to cure for 15-20mins
Then add diced pineapple, coriander, chives
Finish with a drizzle of evoo and pinch of salt
