Ceviche With Pink Grapefruit And Green Olives

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Serves 4 You Will Need: 1pound firm white flesh fish, sustainably harvested (flounder used here, tilipia, perch, cod, etc. also suggested) 1/2cup fresh squeezed lime juice 1/4cup Meyer’s lemon juice 1/4cup fresh pink grapefruit juice Bed of mixed greens such as upland and red cress, arugula, mustard greens, or baby spinach 6ounces pitted large green
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Black and White and Green All Over

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Serves 2 You Will Need: 10 ounces fresh sea scallops Glug of olive oil 1teaspoon Maldon salt flakes 1/4teaspoon fresh milled black and green peppercorns 1/4cup minced white onions 1/8cup shaved fennel bulb Zest of Meyer’s lemon Juice of Meyer’s lemon Splash of dry white wine 2cups cooked squid ink artisan fettuccine, al dente 1/2cup
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Sardine, Avocado and Radish Salad with Upland Cress

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Serves 4 You Will Need: 1 to 2tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained 2avocados, split, pit removed and sliced into rounds 4large radishes, sliced thinly 1tablespoon plus 1 teaspoon fresh chives, cut into batons 1tablespoon flat leaf parsley 1 or 2 lemons
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