• 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


  • Preheat oven 100°C.
  • 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.
  • 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.
  • Thirty minutes before serving stir in tomatoes, green peppers and coriander. Season to taste and return the ceviche to the fridge until service.
  • 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.
  • Divide the ceviche among the 4 glasses and garnish with a sprig of fresh coriander sprigs and serve at once.