Ceviche with Beetroot and Tahini

The recipe shows what a wonderful and versatile ingredient tahini is. Acidity of fish cured in lemon juice welcomes the smooth and nutty tahini and blends beautifully with the sweetness of beetroots. A charmingly different take on the popular South American delicacy.Good quality tahini is of paramount importance here – taste it straight from the jar, it should have a nutty sweetish taste, without a hint of bitterness.

Ingredients (serves 4)
  • 500 g (1 lb) of fresh, firm-fleshed saltwater fish (greater amberjack, sea bream, etc.)

  • 2 beetroots, cooked, peeled and cubed

  • 1 spring onion, chopped

  • 1/4 cup raw tahini

  • 3 tablespoons freshly squeezed lemon juice

  • 3 tablespoons olive oil

  • 3 tablespoons fresh coriander leaves, chopped

Mix the ingredients and serve at once, or let stand for 5-10 minutes for a stronger lemony taste.

photo: Danya Weiner