Citrus herbed Ceviche


Serves 4

450g fillet of monk fish, halibut or salmon, skinned and cut into thin slices or small strips.
1 onion, sliced
Juice of 2 lemons or 4 limes
1 tablespoon good-quality olive oil
A pinch of cayenne pepper
1 fresh chilli pepper, deseeded and cut into strips(optional)
1 tablespoon chopped fresh dill or chives
1 avocado, peeled and sliced
1 tomato, peeled and cut into fine strips
½ yellow pepper, cut into fine strips
Salt and Pepper

  1. Put the fish, onion, lemon juice, oil, cayenne pepper, chilli, if using, and half the dill or chives into a dish and place in the fridge for 1 hour, giving an occasional stir.  (If the fish is really thinly sliced, as little as 30 minutes will do; it is ready as soon as it looks ‘cooked’ opaque white rather than glassy.
  2. Remove the onion from the marinade.
  3.   Season with salt and pepper.  Arrange on a serving dish with the avocado, tomato and pepper, and sprinkle liberally with the remaining dill or chives.
  4. Wine to serve with this Ceviche is Chablis.
  5. This is great as part of a seafood platter.


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