500g/1lb 2oz skinless salmon fillets, flesh sliced as thinly as possible using a sharp knife

2 medium skinless sea bass fillets, flesh sliced as thinly as possible using a sharp knife

2 large red chilies, stalks and seeds removed, thinly sliced

1 red pepper, stalk and seeds removed, flesh finely diced

5 limes, juice and zest, plus extra lime wedges to serve

pinch cayenne pepper

4 tbsp extra virgin olive oil, plus extra to serve

handful fresh cilantro leaves

To serve

handful mixed baby salad leaves


Put the fish slices into a large shallow serving bowl.

Sprinkle over the chili and diced red pepper and mix gently using your fingers. Sprinkle over the lime zest.

In a separate bowl, whisk together the lime juice, cayenne pepper and olive oil until well combined.

Pour the marinade over the fish, mix well using your hands and cover the bowl with cling film.

Chill in the fridge for at least 30 minutes.

When ready to serve, mix in the chopped cilantro.

To serve, place one chefs’ ring into the centre of each of four serving plates.

Then spoon in enough ceviche to almost reach the top of the chefs’ rings.

Top with the baby salad leaves, drizzle with olive oil and garnish with a wedge of lime.

Carefully remove the chefs’ rings before serving.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Salmon and sea bass ceviche
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