Ceviche of monkfish & salmon served with pickled icicle radish & carrot (optional salt beef croquette)

The Icicle radish is a baby mooli essentially, lightly pickled strips with the ceviche of Monkfish and Salmon is a really nice starter. Adding Salt Beef Croquette for a point of difference. This is just a mix of French’s mustard, salt beef, mash, gherkins and parsley. It’s a nice contrast to have the hot and cold elements.

ceviche monkfish served


Cooking: 40 minutes ( Prep & cook time)

Serves: 4


  • Monkfish tail trimmed and cubed -
  • Lemon juice - 2 tbsp
  • Lime juice - 2 tbsp
  • Dill & lemon Rock Salt - 2 tsp
  • Salmon cubed - 1-2 fillets
  • Carrot - ribbons
  • Radish - Thinly sliced icicle
  • Vinegar - 200g
  • Sugar - 50g
  • Water - 50g
  • Chopped cooked Salt Beef - 2 tbsp
  • French's mustard - 2 tsp
  • Mash - 4 tbsp
  • Gherkins - 2 tsp chopped
  • Parsley - 2 tsp chopped
  • Pane mix - panko breadcrumbs
  • Breakfast radish and pea shoots for garnish
  • Seasoning


Full ingredients

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1. Make the pickle for the radish by bringing to the boil the vinegar, water and
sugar, allow to cool.
When cool drop the radish and carrot into the pickle for 20 minutes.

2. Mix together the lemon juice, lime juice and salt and pour over the fish, leave to cure for
20 minutes until tender.

3. Mix together the mash, salt beef, parsley, mustard, gherkins & season.Then pane and deep fry.

4. Slice the breakfast radish thinly and then bring everything together on the plate.

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Speak to our knowledgeable team for further info on portion sizes.

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