Ceviche

Ceviche

This method of "cooking" fish originates in Peru.

No Count Recipe

Full Choice 1pt per serving

Serves 4

500g lemon sole fillets, skinned

60 ml lemon juice

60 ml lime juice

1 tsp sea salt

½ tsp ground black pepper

1 large onion, thinly sliced

2 cloves garlic, finely chopped

lettuce

In a medium sized, shallow dish, put a layer of fish, spoon over the juices, seasonings and some onion, then repeat the layers until allof the ingredients have been used up.  Cover with cling film and leave in the fridge for at least 24 hours.  During this time, occasionally turn the fillets in the marinade.

Serve on a bed of lettuce.