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Game Fish Ceviche

Here is a fresh summer recipe, Game Fish Ceviche, provided by Oliver Catermole, Group Executive Chef South Africa, Leeu Collection.

• 400 g cut game fish  
• Morgenster extra virgin olive oil
• 2 x Jalapeño chili
• 2 limes for marinade
• 1 whole sliced red onion
• 100 g quartered cherry tomatoes
• ½ cucumber
• 1 x packet Tortilla crisps from Mexicorn
• 1 x lime cheek per person
• 1 small tub (150 g) crème fraiche
• Maldon salt and freshly ground black pepper to taste
• 20 g coriander  

Cube the fish to size and marinate with a few tablespoons of Morgenster extra virgin olive oil combined with one of the chilies (deseeded) and two of the limes. Zest the limes first then squeeze.
Give it a mix and allow to marinate for 10 to 15 minutes.
Cut onion, tomato and cucumber and set aside.
After marinating the fish, dress, and drizzle with a little extra Morgenster extra virgin olive oil and another squeeze of lime. Sprinkle finely chopped coriander over.
Finish off with the other sliced chili and serve with some nachos and a dollop of crème fraiche.
Crunch up any crushed nachos in the bag and strew on top for added crunch.
Pour a glass of chilled Morgenster Vespri and enjoy!

Serves 4

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P.O. Box 1616, Somerset West, 7129, South Africa
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