Seabass and Grapefruit Ceviche tacos
- Published
Peruvian food - ceviche in particular - has been one of the hottest food trends of 2012. The dish itself is surprisingly easy to make - it's the balance of flavours that can be hard to get right. Try this refreshing version with tangy grapefruit, piled into warm tacos for a light dinner or starter - the perfect appetiser before the indulgence of Christmas starts...
Ingredients
- 480g sea bass fillets
- 1lime, juice only
- Pink Florida grapefruit, segmented, half used for juice the other half chopped.
- A handful of fresh chopped coriander
- 4 spring onions very finely sliced
- 1 red chilli, very finely sliced
- Salt and pepper
- 4 taco shells
Method
Step 1: Slice the fillets as finely as you can, and place them in a bowl; add the lime juice, Florida grapefruit juice and chopped segments, chilli, onions, coriander and seasoning.
Step 2: Heat the tacos in the oven or microwave. Combine with your fingers, and place in tacos. Serve immediately.