Stuart Absalom

Christmas at Green Gables B&B was always a little bit special. We often had guests who simply wanted to be away from home, or overseas travellers, so it was important to make it special and homely. Preparing and serving a well-planned Christmas dinner was the focus. These two recipes are from our time at Green Gables—the first, as seafood is so fabulous in this area; the second I still make as it’s great for gifts, can be made as a log cake or as small, round, individual cakes and is delicious.

Ceviche

750 g fillets of very fresh white fish such as flathead
Lemon juice
1 tsp salt

For the dressing:
1 small cucumber
¼ cup finely chopped spring onion
1 large tomato cut into small pieces
½ cup finely sliced celery
finely chopped fresh chili to taste
1/3 cup good quality mayonnaise
3 tsp coconut milk
1 tsp finely grated fresh ginger
½ cup finely chopped fresh coriander
Cut the fish into small cubes, making sure to remove any skin or bones, and place in a basin. Add lemon juice and salt and stir well. The lemon should almost cover the fish. Cover and refrigerate for 24 to 36 hours, stirring a few times. As the fish marinates it will change texture and look ‘cooked’.
Within two hours of serving, peel the cucumber, remove the seeds and dice into small pieces. Drain the fish well and discard the lemon juice. Mix the mayonnaise, coconut and ginger and add to the fish. Lastly add all the vegetables and coriander and mix well.
Serve individually or pile onto a serving plate. Garnish with extra coriander and spring onions.