Cod, Spanish Persimon® and avocado ceviche
Ingredients
Metric
Imperial
Ceviche
- 500g of cod, skinned and pin-boned
- 1 persimmon, cut into 1cm cubes
- 1 avocado, or 2 small avocados, diced into 1cm cubes
- 4 baby gem lettuce leaves, finely shredded
- 1 red onion, quartered then finely sliced
- 1/4 red chilli, very finely diced
- 1 handful of salted almond, roughly chopped
- 1 handful of coriander leaves, roughly chopped
Tiger's milk
- 8 limes, juiced
- 1 handful of coriander stalks
- 1 slice of ginger
- 1 garlic clove, bashed with the back of a knife and peeled
- 1/4 red chilli
SAVE RECIPE
Method
1
Begin by making the tiger's milk. Pour the lime juice into a bowl and add the coriander stalks, ginger, garlic and chilli. Season with a good pinch of salt. Leave in the fridge to infuse whilst you prepare the other ingredients
2
Place the red onion and baby gem lettuce in a bowl of iced water. This will crisp up the vegetables so you get a nice crunch
3
Using a sharp knife, dice the fish into 1cm cubes, around the same size as the Spanish Persimon® and avocado. Place all in a large bowl and stir to combine
4
Drain the red onion and lettuce and stir through the fish, along with the chopped coriander and finely diced chilli
5
Strain the tiger's milk and pour over the fish. Stir to coat evenly and leave to 'cook' in the acid for no more than 3–4 minutes at room temperature. Garnish with the salted almonds and serve immediately
First published in 2019
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024