Brockmans Gin Ceviche

Food
Published:

“I often forget how much I like ceviche. Not just because of its fresh, punchy flavours, but because it’s just so very easy to make and always impresses people – if only they knew how very little effort it really took.” Sally Gurteen, otherwise known as The Cafe Cat, doesn’t like to cook by the book, often finding her inspiration in a veg shop, whilst reading a novel in a café, or along long walks in a frostbitten park.

Her passion for food began in her grandmother’s kitchen, watching her bake, pitching in for large dinner parties. The chaos within the small space, three generations of women cooking up a storm felt comfortable, like home, grounding her even when she was miles away.

Whilst living in Barcelona, Sally honed her skills and her palate, often cooking for a large group of friends and taking advantage of the fresh seafood. Ceviche in the warm months is incredibly refreshing, all the more a treat when paired with a Brockmans G&T. In the dreary British winter months, it serves as a colourful and nutrient-packed dish, perfect for staying on the health-wagon, cutting down on heavy meats, and best of all, prepared in 10 minutes flat. Her recipe complements our Perfect Serve, zesty grapefruit enhancing our botanicals, the avocado making for a smooth finish.

Brockmans Scallop Ceviche (c) The Cafe Cat
Brockmans Scallop Ceviche (c) The Cafe Cat

Brockmans Gin Ceviche

by Sally Gurteen

Ingredients (serves 2)

  • 7 fresh scallops
  • 1 shallot, finely chopped
  • 3 or 4 limes, juiced
  • Brockmans Gin
  • A handful of radishes
  • 1 avocado, diced
  • A small green chilli, chopped finely
  • 1 grapefruit, zested and peeled into pieces
  • 1/2 tsp of sugar

To garnish

  • A handful of mint
  • A handful of coriander
  • Lumpfish caviar
  • Salt / Pepper

Method

Slice your scallops into medium-fine slices (removing the roe and digestive track), and mix with the lime juice, shallots, grapefruit zest, and green chilli. Pour in a good glug of Brockmans. There ought to be enough liquid to cover your fish. Set aside in the refrigerator for 45-minutes.* Combine with your other ingredients to serve.

**If you’re having trouble sourcing nice scallops or prefer another type of fish, you can always substitute for 200g of sea bass, snapper, or lemon sole.

And that’s it. No, really.