Lemon Sole Ceviche
Lemon Sole Ceviche



  • 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

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