Mission no. 002: Hood’s Stone Bass Ceviche

Mission no. 002: Hood’s Stone Bass Ceviche

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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!

Recipe courtesy of Mike Brown (@eddievandevan) head chef at Hood Streatham (@hoodstreatham).

Image copyright @hoodstreatham

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