Meyer lemon ceviche w/ coriander was bought to you by fish from Georgetown Seafoods, herbs from Thirlstane Gardens, lemons from the ether (who pays for lemons?).

Serves: two as an entrée
Prep time: ~15 minutes work + ~20 minutes marinating

Ingredients

• ~150 g blue-eye loin trim and belly
• 2 Meyer lemons (juice & zest of one, segments of the other)
• ½ bunch coriander, finely chopped
• 1 mango cheek, peeled and diced
• ~120 g corn chips
• ~50 ml + ~30 ml extra virgin olive oil
• 8 coriander sprigs, for garnish

Method

• Preheat oven to 160°C. Spread the corn chips on a tray and toast for 10 minutes. Remove and allow to cool. Crush a small handful into a fine crumb and reserve.
• Using a stick blender, puree the chopped coriander with 50 ml olive oil until smooth.
• Dice the fish into ~1.5 cm pieces. In a bowl, combine with lemon zest and juice. Allow to macerate for ~20 minutes.
• To plate, scatter three-quarters of the corn chip crumb on the base. Add lemon segments and diced mango. Spoon over the fish with its juices.
• Dot with coriander puree and garnish with coriander sprigs. Sprinkle over remaining crumb and drizzle with the remaining olive oil. Serve with the remaining corn chips.