GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Smoked Ceviche & Asparagus Salad
This salad is the SHIZZLE!! Translation: Spring on a plate! Delicious light and zingy flavours to sing-in the new season…
Prep Time: 10 minutes
Cook time: 10 minutes
500g fillet cold smoked fish (I like Ling) – skinless
¼ cup lemon juice
½ cup extra virgin olive oil
1 tbsp olive oil
½ garlic clove, grated
½ bunch asparagus, sliced thinly
2 spring onions, finely chopped
½ cucumber, peeled and sliced
1 avocado, sliced
handful fennel tips
1 tbsp lemon zest
salt and freshly ground black pepper
Cut the fish into bite sized chunks, place in a bowl and cover with the lemon juice and olive oil. Stir every now and again, until the flesh changes colour, cover and leave for about 10 minutes.
Pour the oil into a frying pan, fry the garlic and asparagus gently, until soft, place into a serving dish.
Add the spring onions, rocket, cucumber, avocado, drain the fish and add to the salad, toss gently.
Garnish with the fennel tips, lemon zest, freshly ground black pepper and a drizzle of the fish marinade.
Serve with crusty bread or hot pitta.
Browse recipes by category
- A Bit on the Side
- Canapes and Starters
- Dairy Free
- Featured Recipe
- Gluten Free
- Hot Chilli Sauce Tips!
- Jax Food Hax
- Jax Jerk Marinade
- Marinades & Dressings
- Oils, Pestos and Dips
The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…