Fish gets a raw deal in Booking the Cooks,
CEVICHE WITH SEA BASS
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.