Ceviche and bloody mary

Method

1. For the ceviche: slice the fish into 5mm strips and put in a non-reactive bowl, such as glass.

2. Put one of the pickled chillies, the pickle juice, celery and lemon juice into a blender and blend to extract as much juice as possible. Push the puree through a sieve and pour the strained liquid over the chopped fish, leaving it to marinate for 5 minutes only. Drain the fish from the marinade.

3. Mix the garlic and olive oil into the fish, season with sea salt to taste and stir in the remaining sliced chilli.

4. Chop the olives very finely and mix to a paste with the side of a knife, as you would garlic.

5. For the bloody mary: put the tomatoes, celery, basil, 6 shakes of Worcestershire sauce, 1 shot of vodka and the wasabi paste into a blender and blend until smooth. Add the crushed ice, blend again, then taste and readjust seasoning. Fill a glass one-quarter full with ice, add 2 fingers of ginger ale, top up with the tomato mix and add a splash more ginger ale. Serve with a celery stick in the glass.

6. To serve, make little mounds of the marinated fish on a plate, sprinkle over a few coriander leaves and dollop on some olive paste. Drizzle with olive oil and serve with a wedge of lemon on the side, and accompany with a bloody mary.

Cook’s note: guindilla chillies are semi-sweet, thin, green little peppers come from the Basque region. The peppers are picked early and pickled in white wine vinegar. They are available from many supermarkets or from Spanish delis.

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Ingredients

For the ceviche

100g Sea bass, or other white fish fillet, bones and skin removed
2 pickled guindilla Chillies, finely sliced diagonally (see cook’s note below)
1 tbsp juice from pickled guindilla Chillies
1 stick Celery, sliced diagonally
50ml lemon juice
1 clove garlic, finely sliced
1 tsp extra virgin olive oil
small handfull black olives

To serve

coriander leaves
Olive oil
a wedge of lemon

For the bloody mary

2-3 large Tomatoes
1 stick Celery, sliced diagonally
6 leaves Basil
1 dash Worcestershire sauce
30ml shot vodka
½ tsp wasabi paste
80ml crushed ice

To serve:

crushed ice
ginger ale
celery stick

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