Ceviche

Name: Ceviche
Total time: 1 h 20 min
Ingredients: olive oil; garlic 1 clove, very finely sliced; mackerel 2 skinned and boned fillets; scallops sustainably caught, 6 cleaned; monkfish fillet sustainably caught, any membrane completely removed; red and green chilli 1 each, finely diced; limes 2, juiced; lemon 1, juiced; spring onions 2, sliced; dill a few sprigs; fennel seeds 1 tsp, toasted

1 hour 20 minutes
serves 6
Easy

Ceviche is fresh, zesty and good for you at under 300 calories. Impress guests with our recipe for mixed ceviche with monkfish, mackerel and scallops. The light marinade is just enough to whet appetites before a festive meal at Christmas time.

October 5, 2015 at 5:00 pm

Ingredients

olive oil
garlic 1 clove, very finely sliced
mackerel 2 skinned and boned fillets
scallops sustainably caught, 6 cleaned
monkfish fillet sustainably caught, any membrane completely removed
red and green chilli 1 each, finely diced
limes 2, juiced
lemon 1, juiced
spring onions 2, sliced
dill a few sprigs
fennel seeds 1 tsp, toasted

Method

Step 1

Warm 100ml olive oil with the garlic, strain and cool. Cut the mackerel into strips, the monkfish into slices and the scallops through the middle. Put in a ceramic or glass dish.
Step 2

Pour the cooled oil over the fish. Add the chopped chilli and citrus juices, season then leave to marinate for 1 hour.
Step 3

When ready to serve, remove the fish from the marinade, arrange on a platter or plates and scatter over the spring onions, dill and fennel seeds.