White Fish and Fennel Ceviche
White Fish and Fennel Ceviche

Ingredients

Method

  • 500g white fish fillets, such as sea bass or dorada
  • 2 red chillies
  • 1 clove of garlic, grated
  • 2 lemons, juice only
  • 2 pink grapefruits, juice only
  • 2 fennel bulbs, sliced
  • ½ bunch of mint
  • Olive oil
  • Slice the fish fillets into 1cm strips, then place in a bowl and put in the fridge. Halve the chillies, remove the seeds, and chop into 1cm rounds. Mix the lemon juice with 1 tsp of salt in a bowl, stir in the garlic and grapefruit juice, and place this in the fridge too.
  • When you’re ready to eat, remove the fish from the fridge, and mix with the sliced fennel, the citrus marinade, and the mint leaves. Delicately toss it all together, then leave to sit for 3 minutes before serving. The citric acid will ‘cook’ the fish, giving it a beautiful flavour and texture.
15 mins
4 serving
This recipe pairs perfectly with the Frazer Woods 'Wicked Pet' Sparkling (Petillant Naturel) NV from Margaret River, Australia.

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