Lifted straight from Hood restaurant’s 2015 Streatham Food Tour winning menu.
Take very fresh sushi-grade STONE BASS fillets (or salmon) and cut into 1cm cubes.
Blend equal quantities of LIME JUICE, VEG STOCK AND SIDEKICK® ORIGINAL ZINGY PEPPER HOT SAUCE with fresh CORIANDER and GARLIC.
Pass through a sieve.
Dress diced fish with sauce and refrigerate for at least 30 mins.
Mix through with diced AVOCADO, PINK GRAPEFRUIT segments, thinly sliced RED ONION, fresh CORIANDER and SALT & PEPPER.
Pile the ceviche in a large bowl & surround with a pool of CHILLED TOMATO SOUP.
Alternatively serve with some BABY GEM leaves for scooping. ENJOY!
Image copyright @hoodstreatham