Seabass Ceviche with Elsinore Lumpfish Caviar
- 1 yellow pepper
- 1 Small red onion
- 400 g skinless seabass, with bones removed
- 3 Juice of lemons
- Juice of quarter grapefruit
- 2 fresh red chillies
- 8 Sprigs fresh mint
- 8 Springs fresh Coriander
- 1 A little zest and a few Slices of grapefruit to garnish
- 1 Small or large Jar of Elsinore Lumpfish Caviar (Depends on how much you desire)
Deseed and finely chop the pepper and onions and add to a bowl.
Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
Squeeze the lemon juice and grapefruit juice into a jug, add 1/2 teaspoon of sea salt, and the finely chopped and deseeded chilli and place in the fridge to chill.
Assemble the ceviche just before your guests are ready to eat. It's important to not leave the fish marinating for too long, otherwise it will overcook.
Pour the lemon, grapefruit and chilli dressing over the fish mixture and immediately mix it up.
Leave it to sit for about 2½ minutes while you lay out the plates.
Add the peppers and onions and most of herbs to the bowl with the fish and gently but quickly toss it together - no more than about 10 seconds.
Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs, grapefruit zest and slices of grapefruit.
Add your Elsinore Lumpfish Caviar in three (or four) generous spoonfuls around the dish.
Serve to your guests and enjoy.