IN THE limelight

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.