Ingredients
454g (1 lb) very fresh halibut
125ml (4fl oz) freshly squeezed lime juice
375ml (12fl oz) spicy tomato juice
1 ripe mango, peeled, seeded and medium diced
8 tsp (or to taste) hot pepper sauce
1 tbsp honey
4 tsp very finely winced green chilies
25g (3/4 oz) finely chopped herbs (mint, parsley, chervil, chives, coriander etc.), plus extra herb leaves for garnish
Salt and freshly ground black pepper to taste
Extra-virgin olive oil for drizzling
Steps
1. Using a sharp knife, cut the halibut into thin slices. In a bowl, mix the fish with the lime juice and allow to stand for 10 minutes at room temperature.
2. Remove the fish from the lime juice; discard the juice. Add all the remaining ingredients except the olive oil; mix to combine. Keep refrigerated until ready to serve.
3. When ready to serve, drizzle a little oil around the ceviche and garnish with fresh herb leaves.
From : Low-Carbo Cooking
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