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Archive of BBC Food Recipes

Sea bass and salmon ceviche

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 6
From Something for the Weekend

Method


  1. Cut the sea bass and salmon fillets into 2.5cm/1in pieces.

  2. Place the fish into a bowl and sprinkle with the lime juice, grapefruit juice and orange juice, setting aside the grapefruit pieces.

  3. Add the chilli, spring onions, garlic and a little salt and freshly ground black pepper to taste.

  4. Cover the bowl and place into the fridge to chill for at least 40 minutes, or up to a maximum of four hours for a fuller flavour.

  5. Just before serving add the mint to the bowl and mix to combine.

  6. To serve, place a spoonful of the mixture onto each plate. Garnish each plate with a few of the grapefruit segments and serve with French toast.

Ingredients

  • 250g/8¾oz very fresh sea bass fillets
  • 250g/8¾oz very fresh salmon fillets
  • 2 limes, juice only
  • ½ grapefruit, juice and segments only
  • ½ orange, juice only
  • 2 bird's-eye chillies, chopped
  • 3 spring onions, very finely chopped
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh mint

To serve

  • 6 slices French toast

Shopping List

Sea bass and salmon ceviche

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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