Passion fruit & lime marinated tuna

The days are finally getting a little bit longer and brighter, and I’m loving it. It’s not that I don’t like autumn or winter (I love them!), but after December and if there’s a decided lack of snow, my interest tends to wane a little…it’s not even that I long for warmer temperatures, I just prefer to come home and not have it be so pitch black my brain thinks it may as well be the middle of the night!

This dish was created when we were having an abundance of gorgeous tuna — whether we went to the farm shop halls or the local supermarket’s fish counter, slabs of tuna steaks were waiting for us, and often at a much cheaper price than usual. So I mean, we had to buy it then, right…?

And as much as I love a grilled piece of tuna steak, there’s something so amazingly fresh about tuna that it sometimes seems a shame to do anything to it. It’s probably why my family and I love sashimi so much — when you have a piece of fish this good, why try and change anything about it?

So here we have it; a dish that’s a bit of a ceviche and a bit of sashimi combined together. The passion fruit part is a little fussy, but goes wonderfully with the tuna to cut through its richness. It’s pretty handy for serving at a party or gathering, since you can pre-slice the fish and arrange on a plate, and make the dressing, and keep both in the fridge before plating up just before serving.

Feeds 4 as a starter. Read More


Sea bass ceviche

sea bass ceviche

Ceviche, a dish originating and popular in the central and southern Americas, is one of those dishes I’ve always wanted to try. It’s typically fresh fish quickly cured in citrus juice, such as lemon, and seasoned. Somehow, I never got round to preparing it myself, but I took the chance now, with sea bass. More commonly you see tartares with fish such as tuna and salmon, but sea bass worked surprisingly well, better than I thought actually.

Naturally, if you’re not a fan of sushi and the like, this one’s probably not for you! But it’s a very clean, fresh dish that makes brilliant use of fresh fish, so obviously freshest is best. The lemon juice here quickly “cures” the fish, but not for long enough to actually cook it. You can prepare the ingredients in advance; just keep the lemon mixture separate from the fish until you’re just about to serve.

seabass ceviche

Serves 4 people as a starter.
You could use other fish, such as lemon sole, if you prefer.  Read More