The Retreat at Blue Lagoon’s ultimate seafood ceviche
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Summer has well and truly arrived, which means our weekend menus are stocked full of light, fresh food.
Ceviche, a Latin American seafood dish, is one of the staple dishes at The Retreat at Blue Lagoon in Iceland.
The iconic hotel sits on the Blue Lagoon - an azure-hued geothermal lagoon, and the retreat’s spa even has private sections of the lagoon to itself.
While the hotel is currently closed to guests, to celebrate the start of summer it has revealed its recipe for its ceviche dish, which you can find below.
The Retreat at Blue Lagoon's Ceviche
Ingredients
Chilli oil
- 500 g red chili finely chopped
- 250 g jalapeno finely chopped
- 500 g ginger finely chopped
- 500 g shallots finely chopped
- 500 g extra virgin olive oil
- 250 g pomace oil
- 5 drops red tabasco
- 5 drops green tabasco
- 200 g honey
- 200 g sugar
Garnish
- Lime boats cut in squares
- Lemon boats cut in squares
- Finely chopped spring onion
- Finely chopped parsley
- Finely chopped coriander
- Shred cucumber
- Lime juice
- Cristal salt
- Coriander leaves
Seafood
- Cut a big scallop to 9 pieces
- Cut arctic char fillet into equally sized pieces as the scallop
- Defrost shrimp in the shell and clean them
Method
Put 90-100g of seafood in a bowl that is on ice. Add one teaspoon of chili oil and one teaspoon of garnish.
Pour lime juice over the seafood and sprinkle a little salt on top. Top with coriander (cilantro) leaves and serve on a dish that is on ice.
To find out more about The Retreat at Blue Lagoon, visit bluelagoon.com
