Ceviche of Sole Marinated in Fresh Limes with Coriander, Green Pepper and Tomatoes

Kate O'Toole serves this this delicious fish dish.


  • 250 g lemon sole fillets (skinned)
  • zest of 2 limes
  • 3-4 tablespoon first cold pressed, extra virgin olive oil
  • 2 tblsp maldon sea salt
  • 4 plum tomatoes (peeled, seeded and cut into strips)
  • 1 green bell pepper (cored, seeded and finely sliced)
  • juice of 3 limes
  • 2-3 tablespoons extra virgin olive oil
  • 2 tblsp fresh coriander (chopped)
  • salt and freshly ground pepper


  1. Preheat oven 100°C.
  2. First make a lime and salt mixture to garnish the dish. Place the lime zest on an oven tray and gently cook in the pre-heated oven 45-60 minutes until it has dried out completely. Then remove from the oven and leave to cool. Put the Maldon salt and the cooled dried lime zest in a grinder and blend until fine and set aside.
  3. Cut the sole fillets into thin strips and place in a bowl with the limejuice and olive oil, stir gently coating all the fish. Cover with Clingfilm and place in the fridge to marinate for 3-4 hours at least. When it is ready the fish will be opaque and firm as if it has been cooked.
  4. Thirty minutes before serving stir in tomatoes, green peppers and coriander. Season to taste and return the ceviche to the fridge until service.
  5. Use the lime peel to run some juice over the rim of four Margarita serving glasses. Put the lime and salt mixture on a plate and dip the limed rims of the glasses in the mixture to give an even coating all around the glass.
  6. Divide the ceviche among the 4 glasses and garnish with a sprig of fresh coriander sprigs and serve at once.


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