If you’re an adventurer who loves nothing more than tasting new flavours and trying our new cuisines, this Peruvian-inspired ceviche recipe is sure to capture your imagination!
- 300g fresh, sustainable white fish fillets (e.g seabass) boneless
- 1-2 red chilli, deseeded, sliced
- 4 small red or white spring onions
- A twist of sea salt
- 100g Tenderstem®
- 2 limes, juiced and zested
- 10g micro coriander, pea shoots or cress, to decorate
- 2 tbsp. cold-pressed rapeseed oil
Remove any skin from the fish and chop the fillets very carefully into 1cm small cubes. Place into a bowl. Sprinkle over the chilli and spring onions, season with a good twist of salt and mix gently with a metal spoon. Set to one side.
Prepare the Tenderstem® by washing and then chopping the stems. Save the Tenderstem® tops for later. Finely slice the stem (or use a vegetable peeler to create strips). Add the chopped stems to the fish.
Just before serving, pour the lime juice onto the fish. Sprinkle over the zest and mix everything together well.
To plate the dish, place some of the fish into the middle of the plate, decorate with Tenderstem® tips and sprinkle over the coriander, pea shoots or cress.
Finally, drizzle over a little rapeseed oil and serve immediately.