Ceviche with grapefruit, radish and fennel

Floral Ale, serves 2

Pink on a plate! Zesty, super fresh fish combined with a bit of red radish heat stands up against the bright tropical flavours of our Floral Ale.

Ingredients

  • 300 gr super fresh, firm, sustainable whitefish
  • juice of 5 limes
  • 1 cm fresh ginger, peeled
  • 1 small shallot, chopped
  • 1/2 clove garlic
  • 1/2 red pepper, without seeds
  • 3 tbsp fresh coriander
  • 1 red grapefruit, peeled and cut into wedges
  • 1 red onion, in rings
  • 4 radishes, in thin slices
  • 2 tbsp samphire
  • 1/4 fresh fennel, thinly sliced
  • 1 handful of lamb's lettuce

NOTE: this recipe requires 20 minutes of preparation time and 60 minutes of waiting time.

This is how you make it:

  1. Cut the fish into 2cm cubes, use the leftovers in the tiger milk.
  2. Make the tiger milk by mixing the left over fish with juice of 4 limes, ginger, shallot, garlic, red pepper and 2 tbsp fresh coriander in a blender.
  3. Pour through a sieve and store in the fridge to chill for an hour.
  4. In a bowl, mix the fish cubes with the juice of 1 lime, red onion, grapefruit and 1 tbsp fresh coriander.
  5. Season to taste and set aside covered in the fridge for 20 minutes.
  6. Once everything is cooled well, add the tiger milk to the bowl of fish and stir well.
  7. Divide the fennel, samphire and lettuce over two plates and top with the fresh ceviche.

Best enjoyed on a warm Summer day with a Lowlander Floral Ale.