Field Notes

Italian Ceviche

 After a polar vortex winter it is time to welcome the summer with open arms - sweltering heat and all! In this warm weather the last thing anyone wants to do is turn on their oven -but we all still want deliciousness. One solution? Ceviche! Without even turning on your stove, the fish will cook naturally with the acidity of the lime juice.

A twist on a classic ceviche, this Italian inspired recipe plays up the flavor of the blood orange and fennel, while the Piri Piri Chili Salt perfectly plays on the herb and citrus notes while bringing some welcome heat to the dish!

Make this as a delicious starter for two, or double it to be a main course!

Italian Ceviche

Ingredients:

1/2 pound Grouper, cut into small pieces

1/2 cup Lime Juice

1/4 cup Lemon Juice

1/4 teaspoon Piri Piri Chili Salt

1 teaspoon Fennel

1 firm Tomato, sliced into large chunks

2 Blood Oranges

1/2 Red Onion, sliced thin

 

Directions:

Mix together lime and lemon juices, the Piri Piri Chili Salt and Fennel. Place the Grouper in a shallow bowl and pour liquid over it. Let sit for at least 30 minutes.

Serve with tomato, orange and red onion.