Fish gets a raw deal in Book­ing the Cooks,

The Irish Times - Friday - The Ticket - - Front Page - Oisín Davis stirs with the stars


There is a com­mon mis­con­cep­tion that club DJs sub­sist on a diet of ex­otic-sound­ing chem­i­cals and hard liquor. It’s part of the im­age. Af­ter all, when throngs of he­do­nis­tic ravers are sweat­ing pro­fusely to pound­ing kick drums on a Satur­day night, the last thing they want to hear about is how much their su­per­star DJ is look­ing for­ward to a nice Sun­day lunch and a rom­com on the telly.

So for those of you who pre­fer to think of your DJs as 24-hour party an­i­mals who are not al­lowed to eat, sleep or drink any­thing that doesn’t con­tain al­co­hol, please look away right now. For not only was this de­li­cious sea bass recipe given to me by su­per-slick French DJ Brodin­ski, it’s also a re­ally healthy dish.

Louis Brodin­ski keeps a very busy sched­ule. In be­tween remixes for acts as var­ied as The Klax­ons and Tiga, he is a fix­ture on the club cir­cuit. The con­stant tour­ing can wear any­one down, so when he gets back to Paris he likes to hu­man­ise him­self again with some home-made ce­viche. It’s a South Amer­i­can sta­ple where the cit­ric acid from the lime juice cooks the fish right through – very tasty in­deed. He’s play­ing Tri­pod to­mor­row night along with Mix­hell from 11pm.


500g of fresh sea bass fil­lets The juice of about 6 limes (enough to cover the fish in a bowl) 3 de­seeded toma­toes 1 green pep­per and 4 ta­ble­spoons of co­rian­der, all finely chopped ¼ tea­spoon salt ¼ tea­spoon black pep­per 2 diced jalapeno chili pep­pers

2 ta­ble­spoons of white wine vine­gar

1 medium onion and 1 gar­lic clove, finely chopped

1 dash of Tabasco sauce 1 av­o­cado 1 head of let­tuce A hand­ful of sliced black olives


Cut the fish into lit­tle bite-sized por­tions and put them in a bowl.

Pour the lime juice on the fish and stir it all round. Make sure there is enough juice to cover the fish. Cover the bowl and put it in the fridge. Af­ter an hour or so, stir it again and leave overnight. The acid­ity in the lime juice will cook the fish.

The next day, pour off the re­main­ing lime juice and add the re­main­ing in­gre­di­ents, ex­cept the av­o­cado, let­tuce and olives. Gen­tly stir it all up again and re­turn to the fridge for about an hour. You now have some very tasty ce­viche that will serve four peo­ple.

Tear off in­di­vid­ual leaves of let­tuce and line your serv­ing bowls with them. Spoon the ce­viche mix­ture onto the leaves and gar­nish the bowl with some slices of av­o­cado and sprin­kle with some olives.

To ac­com­pany this dish, Brodin­ski rec­om­mends a nice cold cock­tail, specif­i­cally a Mango Caipiroska. Well, he is a DJ. He’s hardly go­ing to sug­gest a wheat­grass smoothie.

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