Sea bass, fennel & grapefruit ceviche

Serves 4

  • 500 g sustainably sourecd sea bass, scaled, filleted and pinboned

  • the juice of 2 lemons

  • 1 tsp sea salt

  • 2 fresh red chillies , halved, deseeded and chopped into 1cm rounds

  • 1 clove of garlic, grated or finely chopped

  • 2 pink grapefruit

  • 2 heads of fennel, trimmed and cut into thin wedges, tops reserved

  • a small bunch of mint, leaves picked

  • extra virgin olive oil , for drizzling

Ceviche is a South American way of semi-cooking fish or meat by using acid from citrus fruit, and it's essential you get good fresh fish. You can vary the fruit and fish but the results will be fresh, light and zinging with flavour.



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.



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.

Nutritional Information

Sea bass, fennel & grapefruit ceviche

A South American classic

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Serves 4
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Method

Ceviche is a South American way of semi-cooking fish or meat by using acid from citrus fruit, and it's essential you get good fresh fish. You can vary the fruit and fish but the results will be fresh, light and zinging with flavour.

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.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 210
    11%
  • Carbs 14.1g
    5%
  • Sugar 13.3g 15%
  • Fat 5.3g 8%
  • Saturates 0.7g 4%
  • Protein 27.2g 60%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 500 g sustainably sourecd sea bass, scaled, filleted and pinboned

  • the juice of 2 lemons

  • 1 tsp sea salt

  • 2 fresh red chillies , halved, deseeded and chopped into 1cm rounds

  • 1 clove of garlic, grated or finely chopped

  • 2 pink grapefruit

  • 2 heads of fennel, trimmed and cut into thin wedges, tops reserved

  • a small bunch of mint, leaves picked

  • extra virgin olive oil , for drizzling