Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Ceviche of Halibut with Doddington Chilli by head chef Tom Doran
Ingredients:
1 x 1kg chunk from a large (exceptionally fresh!!) Halibut
Juice of 2 limes and zest of 1
Chopped coriander
Finely chopped Doddington chilli – quantity and chilli strength to ones discretion!
Chopped mint
Very finely chopped shallot
Smoked paprika
60ml extra virgin olive oil
Malden Sea salt
Freshly ground black pepper
Slice the fish with a razor sharp knife as thinly as you can. Arrange the slices on a serving platter or on individual plates if you prefer. Season each slice carefully with the sea salt, pepper and smoked paprika then pour over the lime juice ensuring that it ‘dresses’ each and every slice – this stage is important as it is the acid in the juice that lightly ‘cooks’ the fish. Meanwhile, combine the remaining ingredients in a bowl and spoon liberally over the fish. At the Cafe we serve this with a sweet tomato salsa and some soy sauce. Avocado and watercress are also an excellent addition if you wish to make a more substantial Entree.
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