It’s nice when the time comes to write about a recipe and I get the time to reflect and share an exceptional food experience.
This memory stems back from only last Friday when we, the blog team were lucky enough to travel to Moeraki and visit Fleur’s Place for lunch. Unassumingly nestled on the edge of a wharf, Fleur’s really epitomises what a seafood restaurant is all about. The menu is dependant on what is seasonal and quite literally, what was just brought in off the boat. To start, a generous tasting plate was placed in the centre of our table. Imagine a large antique platter full of fresh, smoked, cooked and cured seafood and swimming right through the middle, a large salmon, its fillets removed for other dishes but still some sweet smoked flesh remaining on the skeleton for our picking. Sitting in a paua shell amongst the fresh water eel, Conga eel, smoked mussels, sole, smoked blue cod tails and of course the mighty salmon was a raw fish salad – the perfect balance of citrus and creamy coconut.
In Fiji it is called kokoda and in Peru it is called ceviche; this recipe takes elements of both and marries the raw fish with a crunchy, peppery salad. We’ve not specified a type of fish for this recipe; just use the freshest fish available to you.