Sea bass, fennel & grapefruit ceviche

Sea bass, fennel & grapefruit ceviche

main courses | serves 4

“Ceviche is a South American way of semi-cooking fish or meat by using acid from citrus fruit,” says Jamie. “You can vary the fruit and fish but the results will be fresh, light and zinging with flavour. It’s essential you get very good fresh fish. If you can’t, don’t bother making this. When you’ve found your fish, ask your fishmonger to scale and fillet it, then remove the pinbones for you. Give me some ceviche, a few bottles of beer and some sunshine and I’m happy as Larry.”

1. Slice the fish into 1cm strips, put them in a bowl and pop them in the fridge. In a separate bowl or jam jar, mix the lemon juice, salt, chilli and garlic, then pop this in the fridge. Cut the top and bottom off the grapefruit, carefully peel away the skin, then separate them into segments and put these in a bowl, squeezing the juice from a few segments into the bowl.
2. When your guests are ready to eat, get the fish out of the fridge and combine it with the fennel, grapefruit and most of the mint leaves. Give the marinade in the bowl or jam jar a mix, then pour the juices over the fish mixture, delicately toss together and leave for 2½ minutes. Serve simply, on a big platter, with the remaining mint leaves and fennel tops sprinkled over, adding a little drizzle of olive oil and a few grinds of black pepper.

 

Recipe Jamie Oliver
Photo Lisa Linder


from Issue 3

ingredients

• 500g sea bass, scaled, filleted and pinboned
• Juice of 2 lemons
• 1 tsp sea salt
• 2 fresh red chillies, halved, deseeded and chopped into 1cm rounds
• 1 garlic clove, grated or finely chopped
• 2 pink grapefruit
• 2 heads of fennel, trimmed and cut into thin wedges, tops reserved
• Small bunch of mint, leaves picked
• Extra-virgin olive oil, for drizzling

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