Sea bass ceviche with beetroot and pomegranate salsa

Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish cooked in lime juice
By Thomasina Miers
Sea bass ceviche with beetroot and pomegranate salsa
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes plus marinating
  • Effort: easy

Ingredients

  • 450 g mackerel or sea bass, diced into 1cm cubes

For the marinade

  • 5 limes, juice only, diluted with a little water
  • 2 serrano chillies, seeds removed and finely diced
  • a good shaking of tabasco
  • 2 tbsp chopped coriander leaves
  • 2 tbsp extra virgin olive oil

For the beetroot and pomegranate salsa

  • 450 g beetroot
  • 3 tbsp extra virgin olive oil
  • 3 limes, juice only
  • 1 orange, juice only
  • the seeds of 1 pomegranate
  • 1 red onion, very finely diced
  • 2 tbsp chopped coriander leaves

Method

1. Put the fish in a glass or ceramic dish with all the marinade ingredients.

2. Cover and leave to marinate in the fridge for 1-3 hours.

3. For the salsa: scrub the beetroot clean but leave the stems intact. Put them in a baking dish with a few tablespoons of water and wrap in tin foil. Roast for 30-50 minutes until they can be easily pierced with a knife.

4. Uncover and leave to cool for 10 minutes before slicing off the tops and slipping off the skins. Dice the beetroot into tiny ½cm cubes.

5. Mix them whilst they are still warm with the rest of the salsa ingredients and leave to marinate for 30 minutes.

6. Serve the ceviche with a spoonful of salsa on the side.

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