Sea bass and pomegranate ceviche recipe
A refreshing and fragrant ceviche recipe from Sophie Michell. Watch as the acidity from the lemon and lime juice magically 'cooks' the fish...
Ingredients
- 4 seabass fillets
- 1 tsp pomegranate molasses
- 2 lemons, juice only
- 1 lime, juice only
- 1 tsp extra virgin olive oil
- 1 pinch salt and pepper
- 200 g different coloured radishes
- 200 g cucumber
- 150 g pomegranate seeds
- 1 selection of micro herbs and garlic chives
Details
- Cuisine: Mexican
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Firstly make sure that all the bones have been carefully removed from the fish fillets. Then carefully slice thin slices off the fish so you have delicate pieces. Then prep all the salad ingredients: finely slice the radishes and then peel and cut the cucumber into small cubes. Set aside.
- Thirty minutes before serving, mix the marinade ingredients together: squeeze the lemon and lime juice in a bowl, mix in the olive oil and season. Then add the fish and mix well. Leave to sit in the fridge for 20 minutes.
- Then when the fish is turning opaque (leave for longer to 'cook' more) you can arrange the slices prettily onto a place or in a glass bowl. Top with a sprinkling of the radishes, cucumber, pomegranate and herbs. Then finish off with a drizzle of pomegranate molasses. Serve immediately!
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