One of my favourite ingredients during the New Zealand winter months is our citrus. Plentiful, juicy and, since they are in season, affordable; limes, lemons, oranges, grapefruit, tangelos and mandarins all brighten up a winter menu.
Feel free to use your favourite citrus in this cheery dish that works well with any fish, although the marinating time may vary. When using a whole fish, especially when superfresh and caught by hand (which does tend to make the flesh more tender), I like to use a little part of the thicker end of the fillet for a ceviche. Takushi Maekawa, my head chef of 14 years (yes 14!), helped develop this dish.