Rosie Birkett’s Mexican Ceviche With Avocado Cream


This refreshing, spicy dish of fresh fish ‘cooked’ in a bright citrus marinade comes layered up with avocado and red onion – serve it with crunchy tortillas and salsa for a taste of food with fire

• 2 very fresh boneless and skinless cod, hake, pollock or coley fillets, (200 g)
• 2 limes, juiced, plus the zest of 1
• 1/2 pink grapefruit, zested and juiced
• 2 teaspoons fish sauce
• 1 teaspoon caster sugar
• 1 red bird’s-eye chilli, very finely chopped

For the avocado cream:
• 1 very ripe avocado
• 1/2 shallot
• 1 tablespoon lime juice, or to taste
• pinch red chilli flakes
• 1 tablespoon tahini
• salt
• freshly ground black pepper

To serve:
• coriander leaves, to garnish
• black sesame seeds, (optional), for scattering
• 1/2 red onion, very finely sliced
• extra-virgin olive oil, for drizzling
• corn tortillas, fried briefly in oil to crisp them up or tortilla chips

1 Remove any pin bones from your fish fillets, and slice the fillets thinly, across the grain. In a jug, mix together the lime and grapefruit juices and zests, along with the fish sauce, sugar and half the chilli.
2 Put the fish into the jug and leave for 10–15 minutes, stirring gently once halfway through to evenly coat.
3 While the fish is marinating, make the avocado cream. Blitz the avocado flesh, shallot, lime juice, chilli flakes and tahini in a food processor and blend until you have a smooth cream.
4 Scrape out of the food processor, and into a bowl, and season to taste.
When the fish is ‘cooked’ on the outside but still slightly raw inside, remove it from the marinade and arrange on serving plates.
5 Pour over a spoonful of the marinade and spoon little dots of the avocado cream onto the fish. Sprinkle over the coriander and sesame seeds, if using, sliced red onion and remaining chilli.
6 Drizzle over a little extra-virgin olive oil and serve with the tortillas.

Recipe courtesy of Rosie Birkett, extracted from A Lot on Her Plate


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