Lemon Sole Ceviche

Finely slice the lemon sole fillets into 1cm cubes, then add to a bowl with the yellow pepper and spring onion. Squeeze the lemon juice into a small bowl and stir in 1 tsp of sea salt flakes. Finely chop and deseed the chillies, then mix into the lemon juice and keep in the fridge with the fish mixture until needed.
When ready to serve, pour the lemon dressing over the fish mixture and stir well to combine. Leave to stand for 3 mins, then stir in the herbs and cress and toss together for 5 seconds. Use a slotted spoon to plate the ceviche without the liquids, sprinkle with a few more herbs and dress with a little of the lemon mixture from the bowl. Drizzle with oil and black pepper, and enjoy with crackers.

20 mins

4 serving

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