The idea of fish marinated in fruit juice might seem like an odd combination but ceviche is having a moment, and rightly so. A fresh and vibrant traditional recipe from South America, it relies on the acidity of lime to cure the fish and infuse it with intense flavour.With only a handful of ingredients, the results are fairly impressive.
Ingredients
The idea of fish marinated in fruit juice might seem like an odd combination but ceviche is having a moment, and rightly so. A fresh and vibrant traditional recipe from South America, it relies on the acidity of lime to cure the fish and infuse it with intense flavour.With only a handful of ingredients, the results are fairly impressive.
- 600g sea bass fillets, skinned and pin- boned
- 2 green chillies, finely chopped
- Juice of 3 limes
- Juice of 1 orange
- 1⁄2 red onion, finely sliced
- Large handful of coriander, roughly chopped
- Sea salt
For the quinoa salad:
- 200g quinoa
- Juice of 1 lime
- 1 cucumber, deseeded and sliced in half moons
- 250g cherry tomatoes, diced
- 1 avocado, roughly diced
- Large handful of mint leaves, roughly chopped
- Large handful of coriander, roughly chopped
Method
- Slice the fish into 2cm cubes, place in a bowl and season with sea salt. Let sit for 2–3 minutes before adding the chillies, lime and orange juices. Leave to marinate in the fridge for 10 minutes. Add the red onion and coriander to the bowl and toss to combine.
- Cook the quinoa (see page 214) and then spread out on a shallow dish to cool.When cool squeeze over the lime juice and mix through the remaining salad ingredients. Season with sea salt to taste.
- Serve the ceviche in individual portions with the quinoa salad on the side.
