Bells of St Clement’s Ceviche

Name: Bells of St Clement’s Ceviche
Yield: Serves 4
Cuisine: Mexico
Ingredients: juice of 1 lemon; 3 green finger chillies, or 3 jalapeños, or 1 Scotch bonnet, finely chopped; juice of 2 Seville oranges (or 1 normal orange and ½ grapefruit); 1 ripe pomegranate; sea salt; tortilla chips, to serve; big handful of coriander, roughly chopped; 1 red onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Seville orange juice, mixed 50:50 with lemon juice, gives a bitter-sweet edge to this dish, accentuated by ruby shards of pomegranate seeds. Substitute the Seville juice for normal orange with a good splash of grapefruit when Seville’s out of season. Which is most of the year.

Ingredients

1 kg/2 lb 4 oz bass, filleted, skinned and pin-boned
juice of 2

Americas
Mexico
Fish course
Pescatarian
Central America
Gluten-free

Method

Slice the fish in 1 cm/½ inch-wide strips, then cut into dice. Place in a bowl and mix with the orange and lemon juices. Cover and leave in the fridge for 30 minutes, or until the fish is completely white