Sea bass ceviche with blood orange, aleppo pepper and pistachio

Sea bass ceviche with blood orange, aleppo pepper and pistachio

  • serves 4
  • Easy

You'll find this elegant sea bass dish on the menu at Glasgow's Gloriosa. Try chef Rosie Healey's colourful recipe for a dinner party starter

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Ingredients

  • sea bass 4 small fillets, skinned, pin-boned and blood line removed (a fishmonger will do this if you ask – see cook’s notes)
  • sea salt
  • blood oranges 4
  • lemons 2, zested and juiced
  • aleppo pepper flakes (pul biber) to serve, see cook's notes
  • skinless pistachios kernels 2 tbsp, chopped, see cook’s notes
  • extra-virgin olive oil

Method

  • Step 1

    Slice the fish very thinly at an angle – each fillet should cut into roughly eight thin slices. Put onto a plate and sprinkle lightly with sea salt, making sure you cover all the flesh. Cover then chill for at least 4 hours.

  • Step 2

    Segment the blood oranges by cutting off the tops and bottoms, then cutting away the skin and pith from the flesh. Cut between the membranes to remove segments, keeping all the juice and segments in a bowl.

  • Step 3

    When you’re ready to serve, remove the fish from the fridge and put in a bowl with the lemon juice. Mix well, then set aside to cure for 3-4 minutes or until the fish changes to opaque white.

  • Step 4

    Arrange the fish pieces onto a serving plate, spooning over some of the lemon juice left in the bowl. Generously sprinkle the fish with the aleppo pepper and pistachios, then add the orange segments and juice. Dress with a drizzle of oil, the lemon zest and a sprinkle of salt, and serve immediately.

*This recipe is gluten free according to industry standards


Cook's notes

  • Buy the freshest fish you can, or look for sushi-grade fish in Asian supermarkets. Aleppo pepper, or pul biber, is a dried, crushed, mild red pepper from Turkey. Find in larger supermarkets and online, or use a pinch of dried chilli flakes or mild chilli powder instead. If you can’t find bright green skinless pistachio kernels, toast 2 tbsp of regular shelled pistachios in a dry pan then tip into a clean tea towel and rub together to remove the skins.


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Nutritional Information

  • Kcals 290
  • Fat 17.2g
  • Saturates 3.2g
  • Carbs 10.1g
  • Sugars 10g
  • Fibre 2.4g
  • Protein 22.4g
  • Salt 0.2g
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