Ceviche
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- olive oil
- 1 clove garlicvery finely sliced
- 2 skinned and boned fillets mackerel
- sustainably caught scallops6 cleaned
- sustainably caught monkfish filletany membrane completely removed
- 1 each red and green chillifinely diced
- 2 limesjuiced
- 1 lemonjuiced
- 2 spring onionssliced
- a few sprigs dill
- 1 tsp fennel seedstoasted
Nutrition: per serving
- kcal269
- fat21.1g
- saturates0g
- carbs0.7g
- sugars0g
- fibre0.1g
- protein19.2g
- salt0.22g
Method
step 1
Warm 100ml olive oil with the garlic, strain and cool. Cut the mackerel into strips, the monkfish into slices and the scallops through the middle. Put in a ceramic or glass dish.
step 2
Pour the cooled oil over the fish. Add the chopped chilli and citrus juices, season then leave to marinate for 1 hour.
step 3
When ready to serve, remove the fish from the marinade, arrange on a platter or plates and scatter over the spring onions, dill and fennel seeds.
