Ingredients Jump to Instructions ↓

  1. 450 g mackerel or sea bass , diced into 1cm cubes 5 limes , juice only, diluted with a little water

  2. 2 serrano chillies , seeds removed and finely diced a good shaking of tabasco

  3. 2 tbsp extra virgin olive oil

  4. 450 g beetroot

  5. 3 tbsp extra virgin olive oil

  6. 3 limes , juice only

  7. 1 orange , juice only the seeds of

  8. 1 pomegranate

  9. 1 red onion , very finely diced

  10. 2 tbsp chopped coriander leaves

Instructions Jump to Ingredients ↑

  1. Sea bass ceviche with beetroot and pomegranate salsa Method 1. Put the fish in a glass or ceramic dish with all the marinade ingredients.

  2. Cover and leave to marinate in the fridge for 1-3 hours.

  3. For the salsa: scrub the beetroot clean but leave the stems intact. Put them in a baking dish with a few tablespoons of water and wrap in tin foil. Roast for 30-50 minutes until they can be easily pierced with a knife.

  4. Uncover and leave to cool for 10 minutes before slicing off the tops and slipping off the skins. Dice the beetroot into tiny ½cm cubes.

  5. Mix them whilst they are still warm with the rest of the salsa ingredients and leave to marinate for 30 minutes.

  6. Serve the ceviche with a spoonful of salsa on the side.


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