Sea bream ceviche with charred sweetcorn
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
- 3 limes, zested and juiced
- a thumb-sized piece ginger, grated
- 1/2 small clove garlic, crushed
- 1 tsp dried red chilli flakes
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.
