Sea bream ceviche with charred sweetcorn
Ceviche is a traditional Latin American dish. This recipe is gluten-free and uses sea bream, a great fish that works well with the zesty limes and a kick of chilli. It is super quick and easy, a perfect show off starter
- 1 corn-on-the-cob
- olive oil
- 4 (fresh as possible) sea bream filletsskin removed
- 2 spring onionsfinely chopped
- 1 red chillifinely sliced
- 1/2 avocadopeeled, stoned and chopped
- a bunch corianderchopped
Dressing
- 3 limeszested and juiced
- a thumb-sized piece gingergrated
- 1/2 small clove garliccrushed
- 1 tsp dried red chilli flakes
Nutrition: per serving
- kcal575
- fat37.6g
- saturates5g
- carbs13.2g
- sugars4.2g
- fibre9.3g
- protein41.2g
- salt0.7g
Method
step 1
Heat the grill to high. Brush the sweetcorn with 1 tbsp of olive oil and season well. Put on a baking tray and grill for 10-15 minutes, turning regularly until the corn is well charred.
step 2
Remove the kernels by standing the cob on its end and carefully cutting down each side.
step 3
Slice the sea bream into 2cm strips and put in a bowl.
step 4
Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
step 5
Leave to marinate for 2 minutes.
step 6
Arrange the fish on a platter, scatter over the charred sweetcorn, spring onions, red chilli and avocado.
step 7
Spoon over the dressing and scatter with coriander.