Nina

 


Celebrating The Launch of Land & Sea

3rd July 2017

My lovely friend Alexandra Dudley has written a cookbook and she has been kind enough to let me share one of the recipes from the new book.  You can buy it here: Land & Sea 

Below is the recipe for a beautiful looking summer ceviche:

seabass and strawberry ceviche with broad beans and mint

Ceviche is a wonderfully fresh dish that originates from Latin America, mainly Peru and is made from curing fresh raw fish in citrus juices. Unlike sushi it is heavily flavored with spices such as chilli and lots of herbs. I love using British strawberries to give this dish a bit of a local slant; I generally use mint from the garden, but coriander is also a delicious choice. If you cannot get hold of sea bass you could use cod. I love to serve it on a big sharing platter for people to fill their plates from alongside a few simple salads

serves 4

500g sustainably sourced seabass, scaled with skin on or off, filleted and pinboned – this means removing the very fine bones. You can ask your fishmonger to do this)

Zest of 1 lime and juice of 3

1/2 red chili, deseeded and finely chopped

150g of fresh strawberries

about 15 pods of broad beans, shelled, blanched and cooled

cold pressed virgin olive oil for drizzling

small bunch of mint leaves, to serve

sea salt and black pepper

Using a sharp knife slice your fish into thin slices roughly 5mm thick. Place the fish in a bowl and keep it cool in the fridge while you prepare the rest of the ingredients.

In a small bowl mix the lime zest and juice, chilli, and 1 tsp of sea salt and set aside in the fridge.

When you are ready to serve, finely slice the strawberries and transfer them to the bowl with the fish, along with the broad beans. Pour over the dressing and lightly toss with your hands to coat, taking care not to break up too many of the strawberries.

Let the ceviche rest for about 5 minutes then transfer to a large platter or individual plates. Drizzle with a little olive oil, scatter with fresh mint and finish with a good grind of black pepper. Eat straight away.

Land & Seasmall



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