What you'll need:
- 250g fresh salmon fillets
- 250g fresh sea bass fillets
- Juice of 2 limes
- ½ grapefruit, juice and segments only
- Juice of ½ orange
- 2 birdseye chillies, chopped
- 3 spring onions, finely chopped
- 1 crushed garlic clove
- 1 tbsp fresh mint, chopped
- Salt and black pepper
- 6 slices of melba toast to serve
Time: 30 mins
Cut your fish fillets into pieces of about 2.5cm. Place the fish pieces into a bowl, and sprinkle with the lime juice, orange juice, and grapefruit juice, but set aside the grapefruit pieces. Add the chilli, garlic, spring onion, and plenty of salt and pepper to taste.
Cover the bowl with some film, and stick it in the fridge. You want those flavours to marinate and for the fruit acids to ‘cook’ the fish for at least forty minutes, but you can leave it for up to four hours for a stronger flavour.
Before serving, sprinkle over the mint leaves, and mix to combine. Serve a spoonful of the ceviche onto each plate, garnish with a grapefruit segment, and place a piece of melba toast on the side.
This recipe will go brilliantly with the Paco and Lola 'Ophalum' Albariño 2017. These two should be a winning combo!
There you have it -- a special recipe for Salmon and Sea Bass Ceviche!
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