The summer months invite a shift in the way we eat.
This shift usually moves toward meals that are vibrant, refreshing, light and effortlessly communal. As temperatures rise and the days stretch longer, it’s the perfect time to swap out hearty meals for lighter dishes that nourish without weighing you down. Whether it’s a breezy weeknight dinner or a sun-soaked weekend gathering, the season’s best recipes celebrate simplicity and flavour, spotlighting fresh produce and bold, zesty accents. Think crisp salads, chilled ceviches, grilled vegetables, and citrus-kissed seafood, each bite a nod to the carefree spirit of summer. These dishes don’t just satisfy; they elevate the mood, turning everyday meals into moments worth savouring.
And this recipe has been provided by Catch, the Michelin Guide-recommended seafood restaurant at The St. Regis Abu Dhabi, sits right on the Corniche, offering stunning waterfront views and a sleek, modern ambiance. Renowned for its contemporary coastal cuisine, it’s one of the capital’s top destinations for refined seafood dining.
This summer, Catch unveils The Ceviche Experience; a vibrant seasonal menu crafted by Head Chef Kessav Kutwaroo, drawing inspiration from South American culinary traditions. Highlights include Hamachi with habanero kosho and daikon, Scottish salmon dressed in jalapeño and tapioca pearls, and a refreshing plant-based creation featuring Avocado Hass, charred corn, and yuzu kosho.
Hamachi Ceviche with Green Mango & Sweet Potato Pickle
This ceviche dish is designed to be light, bright, and flavourful. Perfect for the warmer months, this Hamachi ceviche recipe is a celebration of fresh flavours and elegant simplicity. A refreshing yet bold seafood starter or snack, combines the delicate richness of fresh yellowtail with a zesty habanero dressing and a tangy homemade mango pickle. It’s a fusion of Peruvian technique with tropical and Southeast Asian influences, perfect for the summer months or ideal for elegant entertaining.
Green Mango & Sweet Potato Pickle Ingredients
- 200g sliced green mango / sweet potato
- 100g of rice vinegar
- 250g of white sugar
- 7g of salt
- 1 red chilli (sliced)
Method:
- Bring the rice vinegar to the boil with sugar and salt until dissolved
- Set aside until the mixture cools, once cool - add the sliced red chilli
- When the liquid reached room temperature, add in the mango & sweet potato and chill for 48 hours
Habanero Dressing Ingredients
- 90g of habanero chilli
- 8g of coriander
- 110g of coconut milk
- 100g of green mango
- 8g of lime juice
- 6g of yuzu juice
- 10g of rice vinegar
Method:
- Peel the mango and for the Habanero torch it all the side then rub it using small knife to remove the skin
- Cut in half to remove the seeds
- Combine all the ingredients into a blender and blitz
- After blending transfer into a mixing bowl using a fine strainer to reduce to dressing only
- Season to taste
Hamachi Ceviche Ingredients
• 120g of fresh Hamachi cut into 6 slices
• Lime zest and juice of ½ a lime
• 20g of pickled green mango
• 5 radishes (sliced)
• 10g of sweet potato pickle
• A few drops of coriander oil
• 2 Lemon Verbena leaves
• 3 Sweet Alyssum flowers (for decoration)
• 6 pieces of coriander (for decoration)
Method:
- Marinate the 6 slices of Hamachi in the lime juice and lime zest
- Once fully coated and marinated, arrange the fish nicely on a plate with the pickled green mango
- Also add the pickled sweet potato and baby radish to the plate
- Pour on the dressing, be generous!
- Plate up cold, and enjoy!
