Thursday, 9 June 2011

Sea Bream Cerviche

Serves 2 as Starter

1 Sea Bream, filleted, skinned (has to be very fresh)
 Small bunch of Coriander
1 Lime 1/2 juiced and zested and other ½ into wedges to serve
1/2 red Chilli
1cm piece Ginger
1 Spring onion or ¼ red onion finely sliced
Little bit of Cucumber
¼ Red pepper
½ Avocado

Finely slice the fish into little slithers cutting on a diagonal so it’s nice and thin. Place the pieces on a big plate overlapping each other like petals until you have finished all the fish.

Cling the plate and keep cold in the fridge.

The mix that goes on top is very variable and you can use most things that you have in the fridge, or just keep it simple and use the lime, chilli, coriander, olive oil.

I mixed the veg a bit like I was making a salsa but finely sliced everything then very gently tossed it together with the lime juice, olive oil, salt and pepper.

To serve sprinkle the salsa style mix over the top of the fish, pick off lots of coriander leaves and toss over the fish. Put a few lime wedges on the plate too and drizzle a little olive oil on top and season.

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