Ingredients
| 250g Chatham Islands Food Co’s blue cod, defrosted | |
| 3 tablespoons lime or lemon juice | |
| 1 tablespoon Pacific Harvest Power of Three Seaweed Flakes, plus extra to sprinkle | |
| 1 yellow tomato or ¼ cup cherry tomatoes, diced | |
| 1 green chilli, finely chopped | |
| 2 tablespoons chopped coriander | |
| ¼ cup finely diced mango or avocado | |
| tostada crackers |
The delicate, sweet flavour of the Chatham Islands Food Co’s blue cod lends itself beautifully to simple styles of cooking and is perfect in ceviche. The sweet, acidic flavours are wonderfully enhanced by the umami qualities of Pacific Harvest Power of Three Seaweed Flakes. These flakes are so easy to add to food; a sprinkle on your avocado toast is a good place to start.
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Instructions
| 1. | Cut the blue cod into 1cm cubes and put in a bowl with the lime or lemon juice and the seaweed flakes. |
| 2. | Cover and refrigerate for at least 2 hours, stirring once. |
| 3. | Add the tomato, chilli, coriander and mango or avocado and season with salt. |
| 4. | Serve with tostada crackers, sprinkled with a few extra seaweed flakes. |
Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles
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