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Ceviche of Cornish pollock

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Matthew Peryer of Lewtrenchard Manor near Okehampton, shares his recipe for ceviche of Cornish pollock, with crab, pickled ginger and Thai puree

Ceviche of Cornish pollock with crab, pickled ginger and Thai puree

Serves 4

You will need

Pollock fillet 1

For the Thai puree:
White onions 2
Red chilli 1
Lemongrass 1
Garlic 1 clove
Olive oil 100ml
Coriander seeds 2
Fresh ginger 10g
Thai green curry paste 50g
Soy sauce 50ml
Chicken stock 100ml
Lime ½

For the ceviche:
Lemons 2, juice and zest
Limes 2, juice and zest
Garlic ½ clove
Fresh ginger 2 slices
Cornish sea salt pinch
Fresh crab meat 1 tbsp
Pickled ginger 2 pieces
Spring onions 1 bunch
Coriander cress to garnish


  1. For the Thai puree: peel and slice the onions, roughly chop the red chilli, lemongrass and garlic.
  2. Gently fry the onion, garlic, lemongrass and chilli in olive oil until they are soft. Add the coriander seeds and ginger and cook for a few minutes.
  3. Add the Thai green curry paste, the soy sauce and chicken stock and gently simmer for half an hour. After that, blitz the remaining liquid in a blender until smooth. Adjust seasoning to taste and add a squeeze of lime juice. Set aside.
  4. For the ceviche of pollock: finely zest the limes and lemon into a bowl. Add the lemon and lime juice. Finely grate half a clove of garlic and a couple of slices of ginger into the juice. Leave to marinate for at least 10 minutes.
  5. Remove the skin from the pollock and remove any pin bones. Finely slice the fish, working from the tail end. Sprinkle with sea salt and strain the lemon and lime marinade over it. Leave for 5 minutes.
  6. To serve: arrange the finely sliced pollock in a circle in the centre of the plate. Sprinkle with fresh white crab meat. Place the pickled ginger on top and finish with freshly chopped onions and coriander. Finally, add a few dots of Thai puree and a drizzle of oil.

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