Salmon, monkfish and halibut ceviche

This wonderful blend of taste and colour would make a stunning starter to any dinner party

Ingredients


  • ingredients
  • 150 g halibut fillet (skinned and pin boned and thinly sliced)
  • 150 g organic salmon (fillet skinned and pin boned and thinly sliced)
  • 150 g monkfish tail, skinned and thinly sliced
  • marinade
  • 1 medium red onion (coarsely chopped)
  • 2 limes (juice)
  • 1 chilli (de-seeded and diced)
  • 3 tblsp extra virgin olive oil
  • pinch of cayenne pepper
  • 1 chopped dill
  • salt and freshly ground pepper
  • salsa
  • 1 medium ripe avocado (flesh removed and diced)
  • 1 small red onion (peeled and finely diced)
  • 1 yellow pepper (de-seeded and finely diced)
  • 6 plum tomatoes (peeled, seeded and diced)
  • 3 tblsp extra virgin olive oil
  • 1 lime (juice)
  • ½ small chilli (de-seeded and finely diced)
  • salt and freshly ground pepper

Method

  1. Put all the marinade ingredients in a bowl and mix well.
  2. Place the sliced fish in the marinade, cover with clingfilm and leave to marinate in the fridge for at least two hours.
  3. In a separate bowl, place all the ingredients for the salsa and gently fold together, season to taste and set aside.
  4. Divide the pickled fish slices onto six plates, spoon some of the marinade over the fish. Sprinkle the salsa on top and garnish with some dressed salad leaves.




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