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San Telmo’s Rudderfish Ceviche

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San Telmo’s Rudderfish Ceviche

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Ingredients

Adjust Servings:
20 leaves coriander or micro coriander leaves
10 millitres extra virgin olive oil
25 grams red chillies finely sliced
300 grams Rudderfish or any white fish
100 grams sweet potatoes peeled and cut into tiny cubes
Ingredients for Juice
1/2 teaspoon table salt
1 teaspoon grated ginger
1/4 red onion thinly sliced
250 millilitres Lemon Juice
  • 30 minutes
  • Serves 5
  • Medium

Ingredients

  • Ingredients for Juice

Directions

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If you got tired of salmon, tuna, cod or shrimp and want to get adventurous in the kitchen try this rudderfish ceviche recipe by Chef Stephen Clark of Melbourne’s San Telmo restaurant.

For decades commercial fisherman and restaurants world-wide have focused on tuna, cod or salmon and have ignored what they considered less desirable fish such as mackerel and rudderfish. This has changed since the early 2000s reports Today.com. Driven by ever-higher adoption of sustainability trends, restaurants have started to introduce mackerel and rudderfish on their menus and people are loving it.

Read on to learn how to prepare rudderfish in this easy and fun rudderfish ceviche recipe by Chef Stephen Clark.

How to Prepare the Rudderfish Ceviche:

Place the salt and thinly sliced onion in a bowl and mix. Leave to rest for 10 minutes then add grated ginger and lemon juice and refrigerate overnight. The next day strain the juice from onion and store both separately for use when plating up. The onion should look vibrantly pink.

In a pot, boil or steam the cubed sweet potato for about 4 to 5 minutes or until cooked through and allow to cool completely.

Slice the rudderfish into thin pieces, no thicker than 5mm.

Plating Up:

Place the sliced fish down on a plate (something with a small lip to ensure the liquid won’t spill) followed by the chilli and sweet potato then top with the remaining ceviche juice. The fish will begin to cure and turn opaque. Garnish with the marinated pink onions and fresh coriander. Finish with a drizzle of extra virgin olive oil.

Stephen Clark

San Telmo Restaurant, specialising in Argentinian cuisine, is lead by Head Chef, Stephen Clark. Chef Clark brings an amazing depth of skill and knowledge to his role at the head of San Telmo’s kitchen. Having previously worked under Sam Steck of Heart Attack & Vine in Carlton and Zeb Gilbert of the 2 Hatted Wasabi in Noosa, he has been instilled with an ethos of cooking simply and with respect for the ingredient. Beginning as Sous Chef at San Telmo in 2015, he fully understands what it takes to keep a restaurant running smoothly and to provide supreme customer service.

Taking inspiration from his travels through Argentina, the ethos for San Telmo’s menu is something that Stephen has always valued “Designing our menu to be shared brings something to the table that can’t be conveyed with words. It is simply a feeling of unity and warmth”.

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