

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
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 chilli 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.
- Rub the salt into the fish and leave for 30 minutes. Then cut into small pieces.
- Mix the CHEF Lemon Paste, water, olive oil, spring onions, shallots, green chilli and coriander stems together.
- Marinate the salted fish with the mixture for 10 minutes before serving.
- 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.
Products used in the recipe

Whether fresh, preserved or concentrated, lemons provide taste, aroma and acidity to balance dishes. CHEF® Signature Lemon Paste has been created to provide the taste of traditional 6-month preserved lemons from the Mediterranean region. Innovate your menu with this intense and easy to use lemon paste.