Wild Mull Sea Trout & Shiso Ceviche

Food Main Courses Starters Dairy-free Gluten-free

Carla Lamont, Ninth Wave, Isle of Mull

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2 Servings

Ingredients

230g sea trout fillets, skinned, boned and diced into 1cm cubes

Small handful rocket, washed

20g mouli, diced

1 small shallot, peeled and finely chopped

8 shiso leaves (or mix of mint and basil), finely chopped

1 sprig dill, chopped

1 kabosu (or lime), zest

2 kabosu (or limes), juiced

15g palm sugar, finely grated

Handful dry flaked sea lettuce

1 radish, sliced

80ml rapeseed oil

Handful shiso and land cress

Method

To make the marinade, place all ingredients except trout and rocket in a non-metal bowl and whisk well until the sugar is dissolved
Taste and season if desired
Add trout and mix well into the marinade. Leave to rest for 10 minutes, covered, in the fridge
Mix in the mouli and drain off excess marinade
To serve, place rocket leaves in a martini glass or bowl and place trout mix on top. Garnish with shiso, radish, land cress and kabosu wedges