Lemon Sole Ceviche
Back home
1 min read

Lemon Sole Ceviche

Lemon Sole Ceviche

Ingredients

Method

  • 1 yellow pepper, sliced
  • 2 spring onions, sliced
  • 400g skinless lemon sole, diced into 1cm cubes
  • 3 x lemons, juice only
  • 1 red chilli
  • 8 sprigs of mint
  • 8 sprigs of coriander
  • 1 punnet of cress
  • Extra virgin olive oil
  • Add the pepper, spring onion, and diced fish to a bowl, then cover and place in the fridge until needed. Squeeze the lemon into a jam jar with 1 tsp of sea salt and the finely chopped chilli. Place the lid on the jar, and shake.
  • When ready to assemble and serve, pour the lemon juice dressing all over the fish and immediately mix it all up. Leave to sit for about 2-3 mins, then toss with the herbs and serve on plates with a sprinkling of black pepper and a drizzle of olive oil.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box