Monkfish ceviche with blood orange
A vibrant dish that is bursting with flavour and where fresh fish is key. This is a really simple recipe for when you need an elegant starter. This dish is full of omega 3 fatty acids from the monkfish, which is great at reducing inflammation. The citrus juices cure the fish protein, causing the fish to become firm and opaque while it absorbs the flavour.
Ingredients
Serves 2
200g monkfish – cut into bitesized chunks
1 Lime - zest and juice
1 Blood orange – zest and fruit segments
1 Fennel – small bulb, halved, woody end removed and thinly sliced
1 red onion – small and thinly sliced into circles
Wild rocket – handful to scatter on the plate
Extra Virgin Olive Oil – small drizzle
TO GARNISH – red chilli, micro radish greens and reserved zest
Add the cut monkfish into a non-metallic bowl with zest of the lime and orange (reserve some of the zest for the garnish). Add the juice of the lime and leave in the fridge for 20 minutes.
Arrange on a plate and serve immediately
