Homes & Gardens

BRITISH STYLE CEVICHE

Serves 8 This light dish makes the most of British summer produce. It can be made well in advance and kept in the fridge until ready to serve.

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300g skinned cod fillets

8 large scallops

Salt and ground black pepper 3 tbsp olive oil, plus extra to drizzle Zest and juice of 1 lemon

Zest and juice of 2 limes

200g ciabatta

3 garlic cloves, peeled

½ bunch radishes, trimmed

3 red or green tomatoes

2 green chillies

½ small bunch parsley ½ small bunch chervil

chop the cod into 1cm chunks and slice the scallops into thin rounds, discarding the roe.

transfer to a large bowl, season then drizzle with a little olive oil. add the zests of the lemon and one lime along with the juice of the lemon and two limes. toss together, cover and refrigerat­e for at least 3 hours or overnight.

When ready to serve, preheat the oven to 180°c, gas mark 4. tear the ciabatta into 3cm chunks and scatter over a large baking tray. in a pestle and mortar, crush the garlic with the olive oil, then toss with the bread. Season well then pop in the oven for 15 minutes, until golden, tossing halfway through.

using a mandolin or sharp knife, thinly slice the radishes and place in a bowl of iced water for 10 minutes.

chop the tomatoes, chillies and herbs, then stir through the marinated fish. arrange on a plate, topped with the radishes and croutons. Serve at once.

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