A beautifully simple starter, ceviche is a refreshing start to the meal and with this recipe vegans and vegetarians don’t need to miss out, as the fish can be easily replaced with oyster mushrooms (see directions at the bottom of this post). This was the second course within my Chilean-inspired supper club in May, at Brown and Green cafe, in Crystal Palace.
Serves 6
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1 red chilli, chopped
6 limes, zest and juice
300g seabass, skinned and sliced
1 red onion, very thinly sliced
1 1/2 garlic clove, crushed
12 fine asparagus spears, halved lengthways
3 tbsp coriander, plus extra for garnish
4 tbsp olive oil
100g isle of baby tomatoes, halved
10g fresh coriander, including stalks
sea salt
coriander micro cress, for garnish
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Combine the red chilli and juice of 1/2 a lime in a small pot. Cover and chill until needed. Place the seabass, red onion and garlic in a bowl and cover with the lime juice and half the zest, and season with salt. Chill for at least 2 hrs.
Place the asparagus in a saucepan and cover with boiling water. Stand for 5 mins, then refresh in cold water until cold. Drain and chill. Place the coriander in a blender with the oil and blend until very smooth. Set aside until needed.
Arrange the seabass mixture across two plates and add the asparagus and tomatoes. Drizzle with the coriander oil, sprinkle with lime zest and garnish with micro cress coriander. Serve with the chill mixture, so people can add as much or as little as they wish to the dish.
VEGETARIAN/VEGAN ALTERNATIVE: Put the 50g of oyster mushrooms per person in a bowl and cover with boiling water, the sprinkle with sea salt. Stand for 5 mins, then drain and cover with cold water with cold, then drain. Use the the oyster mushrooms in the place of seabass for a vegan version of the ceviche.
