Lots of you are unsure about seafood cookery, but trust me, this delicious, ecuadorian inspired ceviche will change your life, it’s so simple and so fresh, an essential summer lunch in the Chorrito kitchen. If you can’t get sea bream, try bass, dover sole, or any other textured white fish. Get your fish monger to do the hard work for you…

For Reaper & Charcoal Tigers Milk:

This is based on a classic tigers milk recipe but with added Chorrito kick

• 5mm root ginger (cut in half)
• 1 garlic clove (cut in half)
• 5 sprigs of chopped coriander
• 8 limes (juiced)

Stir and leave to infuse for 10 minutes, strain the mix through a sieve into another bowl then add: 

• 2 teaspoons of Chorrito Reaper hot Sauce 
• 1/2  teaspoon of salt

This will keep for 5 hours in the fridge

For the Ceviche:

• 1 large red onion, very thinly sliced
• 600g sea bream, skinned and trimmed
• 1 portion of Reaper & Charcoal tigers milk
• 3 sprigs of finely chopped coriander
• 2 sliced radish, thinly sliced to garnish
• pinch of sea salt

Method

• Wash the sliced red onion the leave it to soak in iced water for 5 minutes, then drain thoroughly and spread out onto some kitchen paper to remove any excess water, place in fridge, this will help keep the onions crisp

• Cut the fish into uniform cubes, and around 2 x 2cm.  Place in a large bowl. add a pinch of salt and mix gently with a metal spoon. Leave to stand for 2 minutes, then pour over the tiger’s milk and combine gently. leave the fish to cure in this marinade for 2 minutes.

• Add the onions, coriander to the fish. Mix together and taste to check the balance of, salt, sour and chilli is to you liking, if you want more punch, you can always add extra Reaper Hot Sauce

• Garnish with the sliced radish and serve with tortillas chips