Lemon, Ceviche of Turbot

A recipe for a fresh lemon turbot ceviche, seasoned with spring onions, shallots, green chilli and coriander.
  • 1:10 TIME
  • 10 Portions


500g turbot filet or other white fish 

10g salt



40g CHEF® Lemon Paste 

40ml water 

40ml olive oil 

40g spring onions 

25g shallots 

10g coriander stems 

5g green chilli use to taste 


100g fish roe 

100g green chili 

100g oxalis 

100g coriander

100g mitzuna salad 


Prep time: 60 minutes. Cooking time: 10 minutes. 

  1. Rub the salt into the fish and leave for 30 minutes. Then cut into small pieces.
  2. Mix the CHEF Lemon Paste, water, olive oil, spring onions, shallots, green chilli and coriander stems together.
  3. Marinate the salted fish with the mixture for 10 minutes before serving.
  4. Plate the fish with the marinade and garnish with the herbs, fish roe and salad.


This recipe is ideal for any white fish, not just turbot.