Name: Bells of St Clement’s Ceviche
Yield: Serves 4
Cuisine: Mexico
Ingredients: 1 ripe pomegranate; 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); big handful of coriander, roughly chopped; juice of 1 lemon; tortilla chips, to serve; sea salt; 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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Bells of St Clement’s Ceviche

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of