CEVICHE – MARINATED FISH
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
- 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.
- Remove the onion from the marinade.
- 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.
- Wine to serve with this Ceviche is Chablis.