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Ceviche in a green broth
Serves 4 Starters and mains
Ingredients
- juice 2 limes
- 1 green chilli, very thinly sliced
- 1/2 red onion, peeled and sliced into fine half moons
- 1/2tsp caster sugar
- 300g sea bream fillet or other very fresh white fish, skinned
- 2 green tomatoes
- red amaranth (optional)
- 1tbsp black or red quinoa, dry-toasted for 3 minutes or until it pops
For the broth
- 40g baby spinach
- 1 large cucumber
- 20g fresh coriander
- 1 whole green chilli
- juice 1-11/2 limes, to taste
- 1-11/2tsp caster sugar, to taste
For the herb oil
- leaves from a large bunch of parsley (or other herb of your choice), around 50g in total, roughly chopped
- 200ml light olive oil
Method
Place the lime juice in a glass or other non-reactive bowl. Add the chilli, onion, sugar and a pinch of salt. Stir to combine.
Cut the fish into 1.5cm cubes and add them to the bowl. Toss well, then cover with cling film and chill for 30-60 minutes.
In the meantime, prepare the broth. In a blender, whizz the spinach, cucumber, coriander and chilli. Add the juice of 1 lime and blend until smooth. Strain the liquid through a sieve lined with muslin into a jug. Season to taste with lime juice, sugar and salt. Chill.
When the fish is ready, strain its marinade into the broth and stir.
To make the herb oil, put a combination of water and ice into a large bowl and set a smaller bowl inside it. Blend the herbs with 200ml light olive oil for 1 minute or until well blended.
Heat a pan over a medium heat and once the pan is hot, pour the oil in and stir vigorously. Cook for 15 seconds, then immediately pour into the bowl suspended over ice and stir until cool. Pour through a coffee filter or a muslin-lined sieve to strain away the bits - you'll be left with a bright verdant oil that will keep for 1 week in a jar in the fridge.
To serve, divide the broth among 4 shallow bowls (using white ones really makes the colours 'pop'). Slice the tomatoes widthways into 5mm rounds and arrange in the bowls. Add the marinated fish and onion, using your fingers if you want to be neat around it. It's helpful to build things up from the centre of the bowl. Top with some red amaranth (if using) and sprinkle with the quinoa. Just before serving, put the herb oil in a squeezy bottle (or use a small spoon) and add small droplets to each bowl.
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