Lemon, Ceviche of Turbot

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

INGREDIENTS

500g turbot filet or other white fish 

10g salt

Marinade 

40g CHEF® Lemon Paste 

40ml water 

40ml olive oil 

40g spring onions 

25g shallots 

10g coriander stems 

5g green chili use to taste 


 

Garnish

100g fish roe 

100g green chili 

100g oxalis 

100g coriander

100g mitzuna salad 

METHOD

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 chili 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.
     

CHEF'S TIP

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