SEA BASS CEVICHE WITH BROAD BEANS, MINT & LEMON
400g fresh broad beans, podded (ideally thumbnail-sized)
450g very fresh, skinless, filleted sea bass (or any meaty, low-fat white fish) juice of 21/2 lemons and zest
of 11/2 lemons
2t white balsamic vinegar 2T fresh mint leaves, shredded 1 small spring onion, very thinly sliced, including the pale green part
1T extra-virgin olive oil
1. Bring a saucepan of unsalted water to the boil and blanch the broad beans until tender. drain in a colander and cool under running water. If the beans are very large, peel off the pale skins. set aside. 2. With a very sharp knife, slice the sea bass paper thin, either vertically or at a slight angle, as if you were slicing smoked salmon. Cover six individual serving plates with a single layer of fish. This can be done up to 3 hours in advance – cover plates with clingfilm and refrigerate.
3. Ten minutes before you are ready to eat, mix together the lemon juice, balsamic vinegar and a good pinch of salt. spoon the mixture over the fish, lifting up the pieces so the underside gets a little bit of marinade, too. Leave to cure for 3 to 5 minutes, depending on how thin you’ve sliced the fish and your personal preference – 3 minutes for medium rare, 5 minutes for well done. 4. sprinkle the lemon zest as evenly as possible over the fish. scatter over the mint, spring onion and broad beans, drizzle with olive oil and serve.
To drink With its light, bright flavours, this dish goes best with a crisp, acidic white, such as de grendel Koetshuis sauvignon Blanc 2017 (r150).