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Chilli Trout Ceviche


  • 300 g ocean trout fillets (clean and pin boned)

  • 2 cloves garlic

  • 1 chilli

  • 25 g ginger

  • 1 bunch coriander

  • 1 stick celery

  • oil of anchovies

  • splash sherry vinegar

  • juice of three lemons

  • juice of three limes

  • For the mix

  • 1/2 onion spanish onion (mandolin thinly sliced)

  • 1/2 cucumber (mandolin thinly sliced)

  • 1/2 stick celery (thinly sliced)

  • 1/2 bunch coriander

  • sweet potato (peeled, diced and poached in sugar syrup with star anise)


  • 1.

    Puree garlic, chilli, ginger, coriander, celery, oil of anchovies, sherry vinegar and juice of lemon and limes in food processor.

  • 2.

    Mix the fish, puree, onion, celery, cucumber and coriander leaves together just before serving. The citrus will cook the fish in two minutes.

  • 3.

    Place in serving bowl and place sweet potato in a separate bowl.

  • 4.

    Mix left over lemony puree in a shot glass with vodka.

  • 5.

    Garnish with coriander leaves.

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