In January, it’s aways troublesome to find seasonal recipes that don’t involve braising, stews, mash and stomach-cementing stodge. So this Bells of St Clement’s ceviche from Tom P-B’s Let’s Eat is a welcome bit of seasonal zing in a notoriously unzingy month using, as it does, pomegranate and Seville oranges.
The dish is quick, easy and seems accommodating of a little tinkering: I couldn’t get bass, so I used pollock instead (yes, pollock – surprisingly tasty when raw and meaty enough to withstand the acid cure of the oranges). I also swapped the green chillis for half an orange Habanero chilli which was languishing in the freezer and it brought a gorgeous apricot scent to the whole dish (yes, chillis freeze brilliantly. Just whip one out when you need it and let it thaw).
Day One of the Hungry Gap Cookbook Challenge – a big success. Next, Nigel Slater’s ‘Eat’.