Ben Bayly's Ceviche of john dory, coriander & lime, blood vein sorrel, sea urchin & lemon oil

Great starter or canape.


2 fillets off a small john dory
1 lime, juice & zest
2 sprigs coriander
¼ red chili finely chopped
Pinch sugar & sea salt
10g croutons
10g crispy shallots

2 sea urchin (kina)

50mls extra virgin lemon oil


Kina method
Cut the kina in half & carefully scoop out the yellow/orangey roe, leaving behind the black gunk. Place the sea urchin onto damp paper towels

Ceviche method
Remove the skin from the john dory, and slice the fillet across the grain into thin slices.
Marinate the fish with the lime juice and zest, sugar, salt, coriander and chili and let sit for 3-5 minutes.

Lay the sliced fish carefully on the plate, leaving behind the excess juice, the fish will have whitened and gently “cooked” in the acidity.

Dress with a bit more lemon oil and use the crotons and crispy shallots to add texture to the dish.

Finish with a few pieces of kina and sorrel leaves, the kina will give the dish a nice richness to complement the acidity of the lime.