Salmon and seabass ceviche recipe

Salmon and seabass ceviche recipe

A great fresh tasting canapé or starter tossed with a citrus, coriander and chilli dressing, this salmon and seabass ceviche recipe is delicious served on crisp spicy tortillas.

For a light lunch or starter, simply spoon the shredded lettuce and ceviche on to 4 serving plates with the tortillas on the side.

Prep: 25 minutes
Chill: 1 hour
Serves 4-6

Ingredients

200g (7 oz) or 2 sea bass fillets, skinned, pin boned and diced
300g (101/2 oz) or 2 trout fillets, skinned, pin boned and diced
2 limes, grated rind and juice
tbsp olive oil
2 red grapefruit
1 red chilli, halved, deseeded, finely chopped
1 small red onion, halved, thinly sliced
Salt and freshly ground black pepper
4tbsp fresh chopped coriander leaves
160g pack Manomasa Chipotle and Lime Tortilla Chips
2 little gem lettuces, finely shredded

Method

Add the diced sea bass and trout to a shallow china or glass dish. Sprinkle with the lime rind then drizzle over the lime juice and oil.

Cut a slice off the top and bottom of each grapefruit then cut the rest of the peel and pith away with a small serrated knife. Cut between the membrane to release the segments then squeeze the juice from the membrane over the fish. Roughly chop the segments then add to the fish with the chilli and onion. Season with salt and pepper and gently stir together.

Cover with cling film and chill in the fridge for about 1 hour or until the sea bass is bright white and the trout an opaque pink or it looks ‘cooked’.

Sprinkle the chopped coriander over the ceviche and stir together gently. Allow to come to room temperature for 15-20 minutes.

Arrange the tortillas on a large platter, sprinkle a little lettuce on the top of each then spoon over the ceviche. Serve immediately or the tortilla chips will soften.

You might also like this stuffed poached peppers recipe or these corn and rice pancakes with seabass ceviche!