White Fish and Fennel Ceviche

Slice the fish fillets into 1cm strips, then place in a bowl and put in the fridge. Halve the chillies, remove the seeds, and chop into 1cm rounds. Mix the lemon juice with 1 tsp of salt in a bowl, stir in the garlic and grapefruit juice, and place this in the fridge too.
When you’re ready to eat, remove the fish from the fridge, and mix with the sliced fennel, the citrus marinade, and the mint leaves. Delicately toss it all together, then leave to sit for 3 minutes before serving. The citric acid will ‘cook’ the fish, giving it a beautiful flavour and texture.

15 mins

4 serving

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