Bill Granger recipe: Ceviche with coconut dressing and crispy sweet potatoes
Sunday 08 June 2014
Before any traditionalists start throwing stones, I know ceviche is a Peruvian dish, but I also know Brazilians love raw fish, coriander and coconut. So much so that I'd happily make this should Gisele Bündchen and her fashion mates ever pop over for a light lunch...
1 corn cob
Vegetable oil, for frying
1 sweet potato, coarsely grated
4 tbsp coconut milk
1 red chilli, deseeded and chopped
1 tsp freshly grated ginger
300g skinned seabass or seabream fillets, thinly sliced
½ red onion, thinly sliced
1 garlic clove, crushed
Handful coriander leaves
Handful fresh coconut shavings
Heat a griddle pan over a high heat and cook the corn on all sides until cooked through and charred. Once cooled, slice the sweetcorn kernels from the cob and set aside.
Heat about 5cm oil in a heavy-based pan; you will know it is hot enough when a cube of bread dropped in the oil turns golden in 30 seconds. Using a slotted spoon, gently lower the sweet potatoes into the oil and cook until golden and crisp. Remove with a slotted spoon and drain on kitchen towel.
Grate the zest of 1 lime into a shallow dish. Squeeze in the juice of 1½ limes. Stir in the coconut milk, chilli and ginger and season lightly with salt. Stir well to combine. Add the fish slices, tossing them gently in the marinade. Set aside for 5 minutes.
Soak the red onion slices in a bowl of cold water for 5 minutes. Drain and toss into a bowl with the juice of the remaining ½ lime, garlic and coriander. Gently toss through the corn.
Divide the sliced seabass between 4 plates. Spoon over the dressing, add the corn, onion and coriander salsa and top with coconut shavings and crispy potatoes.
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