The classic Peruvian style of ceviche adds sweet potato and corn into the mix, adding bursts of richness and sunshine.
Classic ceviche (ceviche clásico). Source: Peru: The Cookbook
The success of any raw dish relies on the quality of meat used. In this case, you'll need to source a high-quality beef fillet. After that, it will all fall into place: finely dice the beef, mix it with egg yolk, parmesan, capers, dill pickles, chives and olive oil, then serve with crunchy bread for a satisfying starter or light meal.
Carne crudo with quick pickled eschalots.
Ever thought of serving watermelon with raw fish? You won't look back. Every mouthful of this perfect summer starter bursts with sweet, sour, salt and heat, bound together with creamy extra virgin olive oil.
Snapper crudo with watermelon, caper and chilli. Source: Benito Martin
This is a great party starter that uniquely blends Indian and Japanese flavours (and it works!). Serve the dish either in individual portions, or with the tartare pilled on a share-plate served alongside a mound of pappadams, and let every dig in.
Tuna tartare with rice pappadams. Source: Tonka
The flavours of the Pacific are on full display in this fresh and creamy ceviche: coconut milk, lime, chilli, coriander and nuoc cham, a sweet and sour fish sauce-based dressing.
Fijian-style sashimi of trevally.
Feel the warmth and vibrancy of Mexican cuisine in this straightforward ceviche. Serve with plenty of crunchy tostadas for dipping and an ice-cold cerveza for sipping!
Lime-cured fish with avocado (ceviche con aguacate).
Fried capers are an easy addition for crispy, salty flavour bombs on a dish. They're made by throwing capers into hot oil for a couple of minutes until they open like little flowers.
Kingfish crudo with cucumber, fried capers and chilli dressing.
Tender fish, fresh vegetables and crunchy wonton strips combine for a perfect light meal, and you can tailor the fish selection to whatever is in season or takes your fancy. The dressing is a 'wafu' style (Western-inspired Japanese recipe), combining grated onion, soy sauce, rice vinegar, oil, sugar and pepper.
Sashimi salad. Source: Steve Brown/ Hachette Australia
Plate this tartare in freestyle piles, or use timbale or ring molds for a neater presentation. If you don’t have an ‘official’ mold, a similarly shaped coffee cup or some cleaned PVC piping will do the job. Impressive-looking, but easy.
Salmon tartare (tartare de saumon). Source: Benito Martin
Just five ingredients make for simple elegance in this Australian-Japanese fusion.
Goldband snapper sashimi with soy, rice wine vinegar and finger limes. Source: Andy and Ben Eat Australia, Food Network
