Seville Orange Ceviche

Usually, ceviche is made with lime or lemon juice, but for a few short weeks in January you can give it a different twist by using the juice of tart Seville oranges

Dish Details:

INGREDIENTS:

500g plaice or lemon sole fillets, skinned
1 or 2 green or red chillies
1 red pepper
1 green pepper
2 or 3 ripe tomatoes, seeded and diced small
3 shallots or spring onions, trimmed or peeled and chopped
sea salt
freshly ground black pepper
juice and grated zest of 2 Seville oranges
2 tbsp fresh coriander leaves, chopped

PREPARATION:

1. Dice the filleted fish. Carefully split and remove the seeds from the chillies. Dice the peppers small, having first removed the seeds and stalk. I think this dish is immeasurably improved if you take the trouble to peel the peppers, as the skin is so indigestible. I do this by cutting them into quarters or thirds, wherever the deep grooves are formed, and then use a sharp potato peeler on them (the swivel-head one is best). The tomatoes, on the other hand, do not need peeling.

2. Put the fish and vegetables in a china or glass bowl, together with the seasoning, and then add the Seville orange juice and zest. My Chilean friends leave the ceviche as long as three or four days, but I like it the same day I've prepared it.

3. Scatter on the coriander just before serving.

This dish makes a very pretty appetiser at a drinks party, especially if you serve small helpings in clean mussel shells or Chinese soup spoons.