Ceviche
A community recipe by KitchenGoddessNot tested or verified by Nigella.com
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Slice the salmon and plaice as thinly as possible; a long, thin sharp knife will make this easier. Lay the strips over a large platter. Mix together the lime juice, shallot and chilli, season. Pour over the fish, making sure you cover all of it. Cover and leave to marinate for an hour in the fridge, the acid in the lime juice will ?cook? the fish. Just before serving, scatter with coriander. Enjoy
Slice the salmon and plaice as thinly as possible; a long, thin sharp knife will make this easier. Lay the strips over a large platter. Mix together the lime juice, shallot and chilli, season. Pour over the fish, making sure you cover all of it. Cover and leave to marinate for an hour in the fridge, the acid in the lime juice will ?cook? the fish. Just before serving, scatter with coriander. Enjoy
Introduction
Recipe from bbcgoodfood.com
Recipe from bbcgoodfood.com
Ingredients
Serves: 2
Metric
Cups
- 250 grams plaice fillet (skinless)
- 250 grams salmon fillets (skinless)
- juice of 3 limes
- 1 shallot (finely sliced)
- 1 green chilli (shredded)
- 1 red chilli (shredded)
- 1 handful fresh coriander
- 8⅚ ounces plaice fillet (skinless)
- 8⅚ ounces salmon fillets (skinless)
- juice of 3 limes
- 1 shallot (finely sliced)
- 1 green chile (shredded)
- 1 red chile (shredded)
- 1 handful cilantro
Method
Ceviche is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by on 1st June 2015
Show more commentsI have tried this, and if you love ceviche with shrimp and other seafood then this is up your alley and will make your heart glad. The lime has so much acidity that it goes well with a Margarita or a minty drink. I like to eat this for a snack. I think I will have it tonight for dinner. Lovely recipe. One last thing that I added, very spicy Indian curry after I heated it for a bit and poured it with the mix (after it cooled) Then put it up to chill. I love heat so all the flavors went nicely.