Green ceviche and cucumber gazpacho

Served with plaintains and pomegranate and avocado garnish

Ingredients


Ceviche
  • 20 g coriander (handful)
  • 20 g flat leaf parsley (small handful)
  • 10 leaves of mint
  • 10 leaves of basil
  • 60 ml olive oil
  • 4 green chillies
  • 1 clove garlic
  • 4 spring onions
  • zest of one lime
  • 2 tsp salt
  • 250 g monkfish
  • 2 limes (juice)
  • 1/4 tsp sugar (may not be required)

Gazpacho
  • 2 green tomatoes or tomatillos
  • 0.25 green pepper
  • 1 cucumber
  • 1 tblsp white wine vinegar (and extra to taste)
  • 1 tblsp lemon juice (
  • 2 spring onions
  • small slice white bread soaked in water and squeezed out
  • chives (small bunch)
  • 10 g parsley (small handful)
  • 10 g coriander (small handful)
  • agave syrup (to taste)
  • spiced tequila (few drops) (ingredients - tequila, chillies, cardamom, black cumin seeds, cumin seeds)
  • salt and pepper

Plantains
  • one large green plantain
  • sunflower oil
  • water
  • salt
  • maldon smoked sea salt

Garnish
  • pomegranate seeds
  • avocado dice
  • lemon oil (olive oil, lemon zest and turmeric)
  • micro coriander or finely chopped coriander

Method

Ceviche
  1. Grill 2 whole chillies and garlic (unpeeled) for 7 mins on hot grill pan until soft and blackened in patches.
  2. Remove stalk from chilli, peel garlic, chop roughly, place in blender.
  3. Add herbs, olive oil, lime zest, 2 deseeded and chopped chillies, chopped spring onion, 1 tsp salt and blend to a paste, adding a little water if necessary.
  4. Remove 2 tablespoons of paste and place remainder in bowl in fridge.
  5. Dice fish into small cubes, add lime juice, 1 tablespoon of reserved herb paste and 1 tsp salt and place in fridge for 10 mins.
  6. Remove, drain well (place in sieve) and toss fish with another 2 tablespoons of green herb mix and a 1/4 tsp of sugar (may not be necessary).
Gazpacho
  1. Chop cucumber, tomatoes, green pepper and combine with vinegar, lemon juice and approx I tsp agave, add salt and pepper.
  2. Refrigerate overnight (if possible, if not refrigerate for 30 mins).
  3. Blend marinated vegetables with spring onions, herbs and bread.
  4. Add few drops tequila to taste.
  5. Add a little iced water if necessary.
  6. Strain and serve cold.
Plantains
  1. Peel plantain and slice into 2 cm sections.
  2. Heat oil in shallow pan and fry until lightly coloured and a little soft.
  3. Remove from oil, flatten each piece into a circular shape using a can or mug.
  4. Fill small bowl with salted water, dip flattened plantain pieces in briefly, shake off excess water and fry again until golden brown and crunchy.
  5. Remove from oil, drain on kitchen paper and season with smoked salt.
Plating up
  1. Place glass of gazpacho on plate, arrange fish with pomegranate seeds and avocado dice, drizzle few drops of lemon oil, arrange plantains, garnish with micro coriander or finely chopped coriander.


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