Fish & Pineapple Ceviche With Yam Chips

Ingredients

For ceviche

• 2 fillets of tilapia white fish, skin off
• 1 cup diced ripe pineapple
• 5 radishes, thinly sliced or shaved
• 1/2 red onion, thinly sliced
• 1 tsp lime zest (save the lime for the juice)
• 1 tbsp orange zest (save the orange for the juice)
• 1 tsp finely chopped green or red chili
• Juice of 2 limes
• Juice of 1 orange
• 1 tsp coriander seeds
• 1 tsp sea salt
• 1 1/2 tbsp fish sauce
• 1/2 tsp honey
• 1/2 tsp black pepper
• 1 tbsp diced fresh coriander

For yam chips

• 1 medium red or purple yam (sweet potato), peeled and thinly sliced
• 1 tsp sweet paprika
• 1 tsp pumpkin pie spice (replace with a mix of cinnamon & allspice)
• 3/4 tsp sea salt
• 3 tbsp virgin olive oil
• Flat baking tray

Instructions

1. Preheat over to 200 °C (400 °F). Peel and slice the yams and mix with spices, salt and olive oil in a bowl until well coated. Layer the chips on a baking paper covered flat roasting tray and bake for 25 minutes, turning over half way through.
2. Place radishes, pineapple, lime and orange zest, sliced onion and chili in a bowl. Quickly pan fry coriander seeds in a small frying pan until slightly toasted to release the aromas, about 30 seconds. Crush with mortar and pestle or a spoon and add to other ingredients. Add lime juice, orange juice, salt, honey and fish sauce.
3. Cut fish into small cubes or thin slices, add to the bowl with juices, sprinkle with some black pepper and toss through using your hands. Add fresh coriander and mix through again. Leave for 10 minutes, stir a couple of times to make sure the fish is cooking through evenly. Serve in bowls with yam chips on the side.

Preparation time: 30 minutes

Cooking time: 25 minutes

Number of servings: 2-3 if served as a main dish and 3-4 is served as a starter