Recipe for ceviche of turbot
Ceviche is raw fish that is marinated in lime or lemon juice. The acidity from the juice ensures the preparation of the fish, which turns white and has a matte appearance, almost as if it had been cooked.
Ingredients
- 300 gram Turbot or other white fish
- 2 pcs. Lemon the juice
- Truffle can be replaced with olive oil
- Fresh thyme
- 1 pcs. Chili fresh
- Salt
- Pepper
Instructions
- Start by cutting the fish into very small cubes about 1 by 1 centimeter. Place the fish in a bowl.
- Squeeze the lemons and chop the chili very finely. Optionally, leave out the seeds if you don't want it very spicy.
- Add lemon juice, chopped chili, fresh thyme leaves, a little oil, and salt and pepper. Mix everything well with the fish.
- Place the bowl in the refrigerator for at least 1 hour. When the fish is fully cooked, it will become "glassy" and look almost cooked.
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Notes
Fresh coriander is most often used in ceviche. You can of course do that too!