Ceviche is a South American way of semi-cooking fish by using acid from citrus fruit. This yellowtail recipe not only tastes delicious and looks impressive but is super easy to make!
Yellowtail ceviche with grapefruit, fennel and chilli
Ingredients 1 fresh yellowtail fillet juice of 2 lemons 1 tsp sea salt 1 fresh red chilli, halved, seeds removed and chopped into rounds 2 pink grapefruit 1 small knob of ginger, sliced. 2 heads of fennel –sliced finely, tops reserved for garnish 10g mint leaves Extra virgin olive oil Sea salt Pink pepper corns
Method1 Place the fillet onto a flat board and using a knife, remove the skin. 2 Slice the yellowtail fillet down the centre removing the bones and the darker red meat from the white meat. 3 Slice the white meat into 5mm thick slices, against the grain of flesh. Set aside in the fridge 4 In a jar, combine the lemon juice, salt, ginger, chilli and ginger. Set aside in the fridge 5 Cut the skin away from the flesh of the grapefruit, cut out the individual segments of the grapefruit squeezing the juice of a few into a bowl. 6 15 minutes prior to serving take the fish out of the fridge, combine with the fennel, grapefruit and mint. 7 Pour over the marinade and gently toss. 8 Let marinade for 10 minutes 9 Serve on a platter with remaining mint leaves, fennel tops, a good drizzle of olive oil and salt and pepper