Belfast Telegraph

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Recipe: The Plough - Argentinian ceviche of oyster, monkfish and crab

We celebrate the Hillsborough Oyster Festival with some superb seafood recipes from three of the town’s top restaurants.

What you'll need

Freshly ground sea salt & black peppercorns (ideally roasted by you)

1 whole finely diced or sliced red chilli

1 finely shredded spring onion

½ tbsp of grated fresh ginger

½ a perfectly ripe avocado, diced

Juice of 3 fresh limes

4 kaffir lime leaves, ground in a pestle and mortar with a little salt

1½ tsp sesame oil

2tbsp olive oil

2tbsp ground nut oil

2 oysters per portion

1 medium-size monkfish tail, finely diced or shredded

1oz white crab meat per portion

Put the ginger, chilli and lime juice with the oils in a jam jar, shake them vigorously, adding a pinch of sea salt, and allow to rest at room temperature.

Leave for a few minutes then pour into a plastic bag and add your fresh monkfish and oysters, removing as much air as possible. Freezer bags are good for this as you can seal the top, spread them out nice and flat and leave them for just over 30 minutes.

You will be amazed that the fish is cooked and has a beautiful soft texture due to the acidic reaction. Stir in your freshly cooked crab meat, avocado and spring onion, arrange on banana leaves or in your scallop shell.

You could use some fresh langoustines, mussels or other shellfish as an accompaniment to celebrate the fruits of the sea and encourage that touchy-feely thing that seafood deserves.

Drizzle excess dressing over the top and garnish with coriander sprigs.

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