Marinated Manx queenies with lime, peas and dill

Marinated Manx queenies with lime, peas and dill

“The queenies we use at Roast are pulled out of the water off the Isle of Man one day and are with us before midday the next. The fact that they come in so fresh and gleaming gives us the option to serve them raw. This dish is an adaptation of the South American dish ceviche. Ceviche is usually prepared using coriander, but I think the sweet peas and the dill really complement the lime. Serve as canapés or serve 6 - 7 as a starter.”

Marcus Verberne

Serves 4

Ingredients

24 fresh queenies in the half shell

100ml extra virgin olive oil from Oliveology

1 tablespoon chopped dill

100g defrosted frozen peas, roughly chopped

Juice and zest of 3 limes from Paul Wheeler (Fresh Supplies) Ltd

2 tablespoons of finely diced red onion

1 small green chilli, deseeded and finely chopped

Sea salt and freshly milled pepper from Real France 

Preparation Method

Clean your queenies ensuring they are free from grit and removed from the shells. Reserve the shells for serving. In a bowl mix together the olive oil, lime juice and zest, chopped chilli, and red onion. Allow to stand for 10 minutes for the flavours to infuse.

Add the chopped peas and dill followed by the queenies and season to your taste with the sea salt. Allow to marinate for 5 minutes (the peas and dill are added later because the acid in the lime juice discolours them very quickly).

Finally lay out the shells on your serving platter and spoon one queenie into each shell and top with the pea marinade.