Ceviche
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
300
MINUTES
CUISINE
South-American
COURSE
Imported
Method
Remove any skin or bones from the fish and cut the flesh into small cubes.
Put the cubes into a dish with the lemon juice, turn to coat all the fish and leave to marinate in the refrigerator for a minimum of five hours.
Drain the lemon juice from the fish and combine with the chopped vegetables, olive oil and coriander. Season with salt and pepper to taste and pour over the fish in a serving dish. Leave in the refrigerator until ready to serve.
This recipe is from Jill Norman’s The Complete Book of Spices, published by Dorling Kindersley
Ingredients
175g salmon
175g brill or turbot
175g cod fillet
juice of 2-3 lemons
1-2 fresh green chillies, seeded and finely chopped
1 small mild onion, chopped
½ avocado, peeled, stoned and cubed
2 tomatoes, skinned, seeded and chopped
125ml olive oil
handful of coriander leaves, chopped
salt
pepper
Method
Remove any skin or bones from the fish and cut the flesh into small cubes.
Put the cubes into a dish with the lemon juice, turn to coat all the fish and leave to marinate in the refrigerator for a minimum of five hours.
Drain the lemon juice from the fish and combine with the chopped vegetables, olive oil and coriander. Season with salt and pepper to taste and pour over the fish in a serving dish. Leave in the refrigerator until ready to serve.
This recipe is from Jill Norman’s The Complete Book of Spices, published by Dorling Kindersley
