Halibut ceviche with grilled English peaches, red onion and jalapeño

This is a delicious and fresh summer starter utilising some amazing produce available in August and early September.

We use British peaches farmed in Kent. I had no idea it was possible to get UK grown stone fruit of this quality, and was blown away by them when the supplier sent these in. This recipe is really quick and easy and shows off some amazing produce!

Ingredients

Serves 4 for a starter

300g of Halibut Fillet, skin removed and sliced thinly (we use Gigha Halibut from Scotland at the H&H Grounds)

4 Semi-ripe Peaches (stone removed and cut into wedges)

Juice of four Limes

Sea Salt

Four Sliced Jalapeños

1 Red Onion finely sliced

30 ml of Hot Sauce such as Cholula

100ml Extra virgin olive oil

Method

Thinly slice the halibut and marinate in the lime juice for at least 20 minutes. Add a good pinch of sea salt.

Grill the peaches on a cast iron grill on a very high heat, turning after about 30 seconds once you have a nice bar mark.

Mix the hot sauce, olive oil and a good squeeze of lime juice. Season with salt and pepper and use it to dress the peaches and the plate. Arrange with the halibut ceviche and enjoy.