CE­VICHE AT SEA

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 20 min­utes, plus mar­i­nat­ing Serves 4 If you’re head­ing out fish­ing, take a Tup­per­ware tub of tiger’s milk with you. You can make it us­ing the chilli and limes, and en­joy a mem­o­rable ce­viche lunch on the boat with some de­li­cious freshly caught fish. Al­ter­na­tively, stay at home in the dry and com­bine it with sashimi-grade fish from your lo­cal mar­ket. You can use any very fresh, firm-tex­tured white fish, or even scal­lops, for ce­viche. Black bream is a par­tic­u­lar favourite of mine. 4 very fresh firm white fish fil­lets (about 100g each), skinned 1 small red onion, very finely sliced into rings 10g co­rian­der, leaves roughly chopped and stalks finely chopped, plus a few ex­tra leaves for sprin­kling juice of 8 limes 1 hot red chilli, such as Ha­banero, de­seeded and finely diced ½ tsp gran­u­lated sugar

1 Cut a V into the cen­tre of the fish to re­move the blood­line and pin bones. Take off any bits of fat, so that you are left with clean white fil­lets. You won’t want any of the red flesh, just the del­i­cate white meat. If you are buy­ing from a fish­mon­ger, they should be able to do this for you.

2 Slice the fil­lets thinly, go­ing with the grain of the fish, so you cut down at a slight an­gle. Try to keep each slice the same thick­ness, so they mar­i­nate evenly.

3 Put the onion in a shal­low dish and add the co­rian­der and 1 tsp sea salt, then add most of the lime juice with the chilli and a lit­tle of the sugar. Ad­just the flavour by adding more lime juice, sugar and salt to get a bal­ance of flavours: sharp­ness from the limes, a bit of salti­ness and a lit­tle sweet­ness. Mak­ing this mix­ture, known as tiger’s milk, can be a bal­anc­ing act, de­pend­ing on the size of the fish, strength of the chill­ies or tart­ness of the limes. Mix it all to­gether and check the flavour.

4 Spread the fish over a plate, pour the tiger’s milk over it and leave to mar­i­nate for 5-10 min­utes un­til it starts to whiten. Sprin­kle with co­rian­der leaves and serve.

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