IN THE limelight
Food & Home Entertaining|April 2020
Few tastes are as distinctive as fresh lime, whether softened by the sweet creaminess of cheesecake or adding a burst of crisp, vibrant tang to roasted chicken
SARAH DALL

CEVICHE LETTUCE CUPS

Serves 2 EASY 1 hr 30 mins

WHAT YOU NEED

200g sustainably sourced kingklip fillet, skin removed and cubed

125ml (½ cup) fresh lime juice

2 tbsp olive oil zest of 2 limes

½ red pepper, membranes removed, seeded and finely diced

1 spring onion, finely chopped

½ red onion, peeled and finely diced

2 radishes, julienned

½ avocado, peeled, pitted and diced small handful fresh coriander, chopped

6 baby gem lettuce leaves

3 sprigs fresh mint, leaves picked

HOW TO DO IT

1 Place the kingklip cubes, lime juice and olive oil in a bowl. Combine, cover and set aside for 1 hour.

2 In a bowl, mix together the remaining ingredients except the lettuce and mint. Add to the fish and mix well.

3 Divide the ceviche among the lettuce cups, decorate with mint leaves and serve immediately.

HONEY, LIME AND GINGER ESPETADA

Makes 1 large espetada

EASY 1 hr 30 mins

WHAT YOU NEED 8 chicken thighs, skin on and deboned

MARINADE

zest and juice of 3 limes

2 tbsp sesame oil

2 tbsp honey

3 tbsp soya sauce

5cm thumb fresh ginger, peeled and minced

3 garlic cloves, peeled and minced

1 red chilli, thinly sliced salt and freshly ground pepper, to taste

HOW TO DO IT

1 Place the chicken thighs in a large bowl.

2 Whisk together the marinade ingredients in a jug and pour onto the chicken, making sure it is well coated. Cover and allow to marinate for about 45 minutes.

3 Preheat the oven to 180°C. Line a baking tray with foil.

4 Thread the thighs onto a large metal skewer, reserving the marinade. Place the skewer on the prepared baking tray and roast in the preheated oven, basting with the reserved marinade every 10 minutes, for 30 minutes. Remove from oven and serve with the fresh green salad.

VEGAN AVOCADO AND LIME TARTLETS

Makes 5 EASY 45 mins + overnight, to set

WHAT YOU NEED BASE

100g pecan nuts

50g desiccated coconut

200g pitted dates

3 tbsp coconut oil, melted and at room temperature + extra, to grease

FILLING

80ml (1/3 cup) coconut oil, melted and at room temperature

1 large avocado, peeled, pitted and roughly chopped

50ml (about 2 limes) fresh lime juice zest of 1 lime + extra, to serve

90g maple syrup thinly sliced and quartered lime slices, to garnish a few mint leaves, to garnish

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