Lemon Sole Ceviche

Charmaine Lu -
  • 1 diced yellow pepper
  • 2 diced spring onions
  • 400g skinless lemon sole fillets
  • 3 lemons
  • 2 red chillies
  • 8 sprigs each of mint and coriander
  • Handful of snipped mustard cress
  • Olive oil
  • 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