Grapefruit Ceviche
20'
Easy
12345
400g Sea bream (semi-oily fish), cleaned
1 Bunch of corriander
1 Grapefruit
4 Limes
30ml Bertolli EVOO
1 red onion
Salt
Tiger’s milk (the same ingredients blended together with fish broth)
Step 1
For the ceviche:
De-bone the fillets thoroughly and cut them into chunks measuring approximately 2cm. Set them aside.
Step 2
Use the fish bones to make a fish broth, by boiling them for 10 minutes.
Step 3
Strain the broth and set it aside for the tiger's milk.
Step 4
Cut ½ of the onion in julienne strips and set aside to serve with the ceviche.
Step 5
For the tiger's milk:
In a blender, combine the fish broth with the juice of the limes and grapefruit, the remainder of the onion and half of the corriander leaves (with the stems removed).
Step 6
Blend together and add salt to taste.
Step 7
To serve, mix the fish and sliced onion with the tiger’s milk and garnish with remaining corriander.
