Ceviche
If you're entertaining this year, do it with gusto, says Matt Tebutt. He starts his festive meals with this classic dish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 1 hr 20 mins
- Warm 100ml olive oil with the garlic, strain and cool. Cut the mackerel into strips, the scallops through the middle and the monkfish into slices. Put in a ceramic or glass dish.
- Pour the cooled oil over the fish. Add the chopped chilli and citrus juices, season then leave to marinate for 1 hour.
- When ready to serve, remove the fish from the marinade, arrange on a platter or plates and scatter over the spring onions, dill and fennel seeds.
PER SERVING
269 kcalories, protein 19.2g, carbohydrate 0.7g, fat 21.1 g, saturated fat 3.4g, fibre 0.1g, salt 0.22 g
Recipe from olive magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/887643/
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Ingredients
- olive oil
- 1 garlic clove , very finely sliced
- 2 mackerel fillets, skinned and boned
- 6 sustainably caught scallops , cleaned
- 300g sustainably caught monkfish , any membrane completely removed
- 1 each red and green chilli , finely diced
- 2 limes , juiced
- 1 lemon , juiced
- 2 spring onions , sliced
- few sprigs dill
- 1 tsp fennel seeds , toasted
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3
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 1 hr 20 mins
Ingredients
- olive oil
- 1 garlic clove , very finely sliced
- 2 mackerel fillets, skinned and boned
- 6 sustainably caught scallops , cleaned
- 300g sustainably caught monkfish , any membrane completely removed
- 1 each red and green chilli , finely diced
- 2 limes , juiced
- 1 lemon , juiced
- 2 spring onions , sliced
- few sprigs dill
- 1 tsp fennel seeds , toasted
PER SERVING
269 kcalories, protein 19.2g, carbohydrate 0.7g, fat 21.1 g, saturated fat 3.4g, fibre 0.1g, salt 0.22 g
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