This British-style ceviche salad is a twist on a traditional dish and showcases some of the best seasonal ingredients. Visit the markets or fresh counters at the store to find the freshest (ideally locally caught) seafood.
Crunchy radishes, flaky fish, and zesty lemon bring this dish together as a flavor-packed salad that you'll make again and again.
Ingredients
- Serves 6
- 10.6 oz skinned cod fillets
- 8 large scallops
- Salt and ground black pepper
- 3 tbsp olive oil, plus extra to drizzle
- Zest and juice of one lemon
- Zest and juice of 2 limes
- 7 oz ciabatta
- 3 garlic cloves, peeled
- ½ brunch radishes, trimmed
- 3 red or green tomatoes
- 2 green chillies
- ½ small bunch parsley
- ½ small bunch chervil
The Homes & Gardens method
- Chop the cod into ½ inch chunks and slice the scallop into thin rounds, discarding the roe.
- Transfer to a large bowl, season, then drizzle with a little olive oil and the zests of the lemon and one lime, along with the juice of the lemon and two limes. Toss together, cover, and refrigerate for at least three hours overnight.
- When ready to serve, preheat the oven to 350°F, gas mark 4.
- Tear the ciabatta into inch-thick chunks and scatter over a large baking tray. In a pestle and mortar, crush the garlic with the bread. Season well, then pop in the oven for 15 minutes, until golden, tossing halfway through.
- Using a mandolin (OXO Good Grips Mandolin at Amazon is our tried-and-trusted mandolin) or a sharp knife, thinly slice the radishes and place in a bowl of iced water for 10 minutes.
- Chop the tomatoes, chillies, and herbs, then stir through the marinated fish. Arrange on a plate, topped with the radishes and croutons. Serve at once.
If you're a fan of white fish, you might also enjoy our hake and clam in white sauce bake, which is a light and easy mid-week meal.
