Fish recipe: Lisa Faulkner's grapefruit & seabass ceviche tacos

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Fresh, crisp, delicious & perfect for an al fresco summer meal...

Lisa Faulkner's sea bass tacos recipe
Ditch the mince and try something fresher and cleaner tasting with your tacos for the warm summer weather that is heading our way (fingers crossed).

Celebrity chef Lisa Faulkner has whipped up this easy and fun fish tacos recipe that is completely no cook. If you've never done ceviche before, the citric acid in the lime and grapefruit juice reacts with the proteins in the fish - causing it cook, without having to use heat.

Not only is that mind-blowingly cool, it also tastes delightful.

Lisa Faulkner's grapefruit & seabass ceviche tacos

Ingredients

480g sea bass fillets
1lime, juice only
Pink Florida grapefruit, segmented, half used for juice the other half chopped.
A handful of fresh chopped coriander
4 spring onions very finely sliced
1 red chilli, very finely sliced
Salt and pepper
4 tacos shells

Method

Slice the fillets as finely as you can, and place them in a bowl; add the lime juice, grapefruit juice and chopped segments, chilli, onions, coriander and seasoning.

Heat the tacos in the oven or microwave. Combine with your fingers, and place in tacos . Serve immediately.

For more delicious grapefruit recipes visit facebook.com/floridagrapefruit

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