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Haddock Ceviche

I’ve been reading that 50% of the cod we eat in Europe has been caught illegally. That is, it is catch far beyond the agreed sustainable fishing quotas. So it’s more important than ever to think about where your fish is coming from. The Marine Stewardship Council have set up a great, simple certification scheme: if you buy MSC approved fish you can be sure it comes from a well managed fish stock. This recipe here will help kick start you using some lovely MSC certified haddock (if you can’t find certified haddock look for pollock instead).

There’s also a bit of interesting kitchen science thrown in; this South American recipe uses the acidity of the citrus marinade to denature the protein in the fish, essentially ‘cooking’ it, but without even turning on the oven.

Recipe

  • Serves 4

Ingredients

  • Haddock loin – 400g/14.1oz
  • Shallots – 8 or so (80g/2.8oz)
  • Red chillies – 2
  • Limes – 4
  • Olive oil – 1 tablespoon
Haddock loin – 400g/14.1oz Shallots – 8 or so (80g/2.8oz) Red chillies – 2 Limes – 4 Olive oil – 1 tablespoon

Method

  1. Cut up the fish into small cubes.
  2. Thinly slice the shallots and the chillies.
  3. Mix these with the fish in a bowl and then squeeze over the juices from the limes. And a lovely glug of olive oil.
  4. Season with salt and pepper and leave to sit in the fridge for 2 to 3 hours. The flesh goes white as the fish ‘cooks’.
  5. Perfect for a light summer meal or side dish.

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Extra Virgin Olive Oil, 500ml/16.9fl.oz

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