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Yields1 Serving

Full of fresh fish and vibrant herbs, this dish can be eaten as a main course or as a starter. Requiring no cooking at all, just a little patience as you wait for the lemon juice to slowly marinate your fresh fish, this dish is a vibrant and tasty addition to your spring and summer menu.

 500 g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
 8 limes (juiced approx 250ml), plus extra wedges for serving
 1 red onion, sliced into rings
 handful of pitted green olives, finely chopped
 2 -3 tomatoes, seeded and chopped into 2cm pieces
 2 tbsp extra virgin olive oil
 bunch of fresh coriander, roughly chopped
 caster sugar, to taste if needed
1

In a large glass or ceramic bowl, combine the fish, lime juice and onions. Use a shallow wide dish so that the juice completely covers the fish, if not add a little more juice. (N.B. The process of marinating the fish in lemon juice does not work well in a metal bowl !)

2

Cover and pop in the fridge for an hour and a half.

3

Your fish is ready when it has turned from opaque to white and it will feel firmer.

4

Remove the fish and the onions from the lime juice (discard the juice).

5

Add the olives, chillies, tomatoes, coriander and olive oil. Stir everything together gently so as not to break up the chunks of fish.

6

Season with salt and a pinch of sugar, to taste.

7

This can be made a couple of hours in advance and can happily stay in the fridge until needed.

Ingredients

 500 g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
 8 limes (juiced approx 250ml), plus extra wedges for serving
 1 red onion, sliced into rings
 handful of pitted green olives, finely chopped
 2 -3 tomatoes, seeded and chopped into 2cm pieces
 2 tbsp extra virgin olive oil
 bunch of fresh coriander, roughly chopped
 caster sugar, to taste if needed

Directions

1

In a large glass or ceramic bowl, combine the fish, lime juice and onions. Use a shallow wide dish so that the juice completely covers the fish, if not add a little more juice. (N.B. The process of marinating the fish in lemon juice does not work well in a metal bowl !)

2

Cover and pop in the fridge for an hour and a half.

3

Your fish is ready when it has turned from opaque to white and it will feel firmer.

4

Remove the fish and the onions from the lime juice (discard the juice).

5

Add the olives, chillies, tomatoes, coriander and olive oil. Stir everything together gently so as not to break up the chunks of fish.

6

Season with salt and a pinch of sugar, to taste.

7

This can be made a couple of hours in advance and can happily stay in the fridge until needed.

Cerviche
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