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
Cooking time: 30-40 minutes
Serves: 2 or 4 entrée
1 sea bream- extremely fresh, fillietted and skinned
6-12 raw king prawns- extremely fresh, shelled and heads removed
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
- 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!