Ceviche with a julienne of beetroot

Ceviche with a julienne of beetroot

Ceviche with a julienne of beetroot

Ceviche with a julienne of beetroot

Cerviche is a popular Peruvian dish made up of mixed seafood. The addition of a julienne of beetroot gives this dish a rich, earthy taste.

Serves 4

Preparation time 20 minutes

Marinating time 1 hour

Ingredients

300g salmon fillet, skinned

300g bass fillet, skinned from Furness Fish & Game

4 squid

1 chilli from Turnips

A healthy bunch of coriander

1 red onion, very finely sliced

1 fennel bulb, very finely sliced

Sea salt and freshly ground black pepper

3 limes, zest and juice

1 large uncooked beetroot from Chegworth Valley

1 tablespoon fennel seeds

Preparation Method

Slice the salmon and bass thinly. Place in to a large bowl. Detach the tentacles from the squid body and make sure that all of the innards are removed and cleaned out.

Slice the squid bodies in to thick rings and add to the bowl along with the tentacles.

Deseed the chilli and slice thinly. Chop the coriander, using the stalks as well as they have loads of flavour. Scatter in to the fish along with the red onion and fennel.

Season generously then, when you know you are about an hour away from eating, add the zest and juice of 2 of the limes. Stir together to coat all of the fish with the lime juice. The acidity of the lime juice with 'cook' the fish! Don't leave the ceviche for longer than 2 hours as the lime will start to break the fish down.

Meanwhile, peel and julienne the beetroot. Stir together with the remaining lime, the fennel seeds and a generous pinch of salt.

Using a chef ring about 12cm in diameter or a large shallow bowl of the same size , shape the ceviche on to 4 plates. Top with a small mound of the beetroot. Decorate with some extra lime zest and coriander leaves.

 

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