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- Sea bream ceviche with charred sweetcorn
Sea bream ceviche with charred sweetcorn
Published: July 14, 2017 at 1:08 PM
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Serves 2
Easy
Total time: 30 mins
0 reviews
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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
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*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
1 corn-on-the-cob
-
olive oil
-
4 (fresh as possible) sea bream fillets
skin removed
-
2 spring onions
finely chopped
-
1 red chilli
finely sliced
-
1/2 avocado
peeled, stoned and chopped
-
a bunch coriander
chopped
Dressing
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3 limes
zested and juiced
-
a thumb-sized piece ginger
grated
-
1/2 small clove garlic
crushed
-
1 tsp dried red chilli flakes
Nutrition: per serving
- kcal575
- fat37.6g
- saturates5g
- carbs13.2g
- sugars4.2g
- fibre9.3g
- protein41.2g
- salt0.7g
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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.
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step 2
Remove the kernels by standing the cob on its end and carefully cutting down each side.
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step 3
Slice the sea bream into 2cm strips and put in a bowl.
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step 4
Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
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step 5
Leave to marinate for 2 minutes.
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step 6
Arrange the fish on a platter, scatter over the charred sweetcorn, spring onions, red chilli and avocado.
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step 7
Spoon over the dressing and scatter with coriander.
Watch our 20-second video for the easiest way to stone an avocado...
https://www.youtube.com/watch?v=k8UQn8J12UA
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