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Sea bass ceviche with beetroot and pomegranate salsa
- Prep time:
- 10 mins, plus marinating
- Cook time:
- 50 mins
- Serves:
- 6
Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish ‘cooked’ in lime juice
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Ingredients
- 450 g mackerel or Sea bass, diced into 1cm cubes
For the marinade
- 5 limes, juice only, diluted with a little water
- 2 serrano chillies, seeds removed and finely diced
- a good shaking of Tabasco
- 2 tbsp chopped coriander leaves
- 2 tbsp extra virgin Olive oil
For the beetroot and pomegranate salsa
Method
1. Put the fish in a glass or ceramic dish with all the marinade ingredients.2. Cover and leave to marinate in the fridge for 1-3 hours.
3. For the salsa: scrub the beetroot clean but leave the stems intact. Put them in a baking dish with a few tablespoons of water and wrap in tin foil. Roast for 30-50 minutes until they can be easily pierced with a knife.
4. Uncover and leave to cool for 10 minutes before slicing off the tops and slipping off the skins. Dice the beetroot into tiny ½cm cubes.
5. Mix them whilst they are still warm with the rest of the salsa ingredients and leave to marinate for 30 minutes.
6. Serve the ceviche with a spoonful of salsa on the side.
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