Post by Jody on Apr 13, 2018 4:43:03 GMT -8
INGREDIENTS
1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned
Juice of 3 limes
1-2 fresh red chillies, seeded and very finely chopped
1 tablespoon olive oil
Salt
For the garnish
4 large firm tomatoes, peeled, seeded and diced
1 ripe advocado, peeled and diced
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon fresh cilantro leaves
PREPARATION
Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish
strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.
Mix all the garnish ingredients, except the coriander, together. Set aside.
Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover.
Leave to marinate in the fridge for 15-30 minutes more.
To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.
1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned
Juice of 3 limes
1-2 fresh red chillies, seeded and very finely chopped
1 tablespoon olive oil
Salt
For the garnish
4 large firm tomatoes, peeled, seeded and diced
1 ripe advocado, peeled and diced
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon fresh cilantro leaves
PREPARATION
Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish
strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.
Mix all the garnish ingredients, except the coriander, together. Set aside.
Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover.
Leave to marinate in the fridge for 15-30 minutes more.
To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.