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Sea bass ceviche with beetroot and pomegranate salsa

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    Source: uktv.co.ukReport recipe

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    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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