Sea bream ceviche with charred sweetcorn

Name: Sea bream ceviche with charred sweetcorn
Total time: 30 min
Yield: serves 2
Ingredients: corn-on-the-cob 1; olive oil; sea bream fillets 4 (fresh as possible), skin removed; spring onions 2, finely chopped; red chilli 1, finely sliced; avocado 1/2, peeled, stoned and chopped; coriander a bunch, chopped; limes 3, zested and juiced; ginger a thumb-sized piece, grated; garlic 1/2 small clove, crushed; dried red chilli flakes 1 tsp

30 minutes
serves 2
Easy

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

July 14, 2017 at 1:08 pm

*This recipe is gluten-free according to industry standards

Ingredients

corn-on-the-cob 1
olive oil
sea bream fillets 4 (fresh as possible), skin removed
spring onions 2, finely chopped
red chilli 1, finely sliced
avocado 1/2, peeled, stoned and chopped
coriander a bunch, chopped

Dressing

limes 3, zested and juiced
ginger a thumb-sized piece, grated
garlic 1/2 small clove, crushed
dried red chilli flakes 1 tsp

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.