Lemon Sole Ceviche

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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