Summer Cerviche

Happy weekend all! National Fishing Month starts today so I thought I’d get in the spirit and share one of my favourite recipes for freshly caught fish- summer ceviche.  I love ceviche, it’s so light, fresh and bright, just what you want and need in this balmy weather!  The key to this recipe is freshness, making sure your fish and prawns are as fresh as possible.  So go grab your fishing line and wellies (or visit your fishmonger…) and whip up a summery lunch this weekend!  Enjoy, Katie x

OLYMPUS DIGITAL CAMERA

 Cooking time: 30-40 minutes

Serves: 2 or 4 entrée

 

Ingredients

1 sea bream- extremely fresh, fillietted and skinned

6-12 raw king prawns- extremely fresh, shelled and heads removed

¼ pineapple

50g salmon roe

Small handful of coriander

Small handful of chives

1-2 tsp. black sesame seeds

4-6 limes- juice

1 tsp. sea salt

Olive oil- to serve

_dsc0866ed

  • Cube your fish and prawns into small bite-sized pieces and then place into a mixing bowl and cover with lime juice and salt. Make sure the fish is completely covered, if it isn’t, add more lime juice.  Then cover and leave in the refrigerator for about 15-20 minutes.
  • Peel, core and finely slice your pineapple into small pieces.
  • Slice your herbs.
  • Drain the fish and add to a mixing bowl with your pineapple, herbs and black sesame, and then season with the juice of 1 lime, olive oil and salt to taste.
  • As you are serving, throw in your caviar.
  • Serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s