Small plates

Small plates

By
Catherine Phipps
Contains
20 recipes
Published by
Quadrille Publishing
ISBN
978 184949 900 2
Photographer
Mowie Kay

There came a point during the writing of this chapter when I realised that it was being completely overrun with variations on the raw fish/citrus combination. I have always loved ceviche, first experienced not in Peru, but in the Grenadines. I stepped off a sailing boat with a freshly caught conch; some American friends headed straight for the quayside market, bought fresh limes, Scotch bonnets and salt, and taught me how to make conch ceviche right there and then. I’ve been hooked ever since, trying everything from a simple Italian crudo (all you need is slivers of white fish, olive oil and a scant amount of lemon zest and juice) to a Fijian kokoda. Recipes for lightly “cooked” or pickled fish in citrus fruit have obvious commonality, but they are also incredibly diverse. I have focused on my favourite flavour combinations, but you can adapt to any types of citrus and chilli you like – just remember you need a degree of acidity, so lemons, limes, sour oranges, yuzu are good, whereas others such as sweet oranges and mandarins are lovely for flavour but need to be paired with something sharper.

Whilst I love all the dishes in this chapter, the one I am particularly proud of and really must entreat you to try is the Deep-fried Citrus Slices. These are addictive – the citrus is firmly centre stage rather than given a supporting role.

Featured Recipes in this Chapter

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