250Gkingklip / firm whitefish, skinless (You can also use salmon, tuna, yellowtail or prawns. Select your choice of fish or seafood based on the freshness. You are essentially just curing the fish in acid and want the highest quality, freshest produce you can get your hands on. So call the fishmonger first, find out what is fresh and then choose which fish to go with!)
60mlfreshly squeezed lime juice
100gcherry tomatoes, quartered
250gbaby button mushrooms, sliced in half
1large jalapeño, diced
2pickled red chillies, diced
1tbspcoriander, roughly chopped
¼red onion, finely diced
1tspfresh ginger, grated
Salt and pepper, to taste
1large avocado, diced
1lime, cut into wedges
thinly sliced rye bread, toasted
Dice the kingklip into cubes. Place is a shallow dish with the lime juice. Make sure the lime juice covers all the fish. Cover with cling film and place in the fridge for 20 minutes.
Prepare the rest of the ingredients. Combine the ingredients in a bowl and toss lightly. Drain the cured kingklip but reserve the marinade. Fold the kingklip into the rest of the ingredients and drizzle with the lime juice marinade. Season well to taste.
Scoop some of the mushroom and kingklip ceviche onto a slice of rye toast along with some diced avocado and a squeeze of fresh lime juice.