Fish ceviche with Quinola

(serves 4 as a starter)

 

Ingredients :

  • 2 medium fillets of white fish such as Sea Bass or Lemon Sole
  • 4/5 limes
  • 1 small red and yellow pepper sliced
  • 1 small red onion sliced
  • 1 garlic clove chopped
  • about 1cm piece of ginger, diced.
  • 1 red chilli
  • sea salt
  • handful of fresh coriander
  • 250g cooked pearl quinoa

Method :

  • Thinly slice the red onion and peppers, set it aside.
  • Slice the fish filets and place it in a bowl.
  • est one lime and squeeze the lime juice from all of the limes.
  • Pour the lime juice over the fish, add zest and ensure the fish is fully covered by the juice.
  • To help with this, you can cover the fish in cling film and place something heavy, like a baking tray, on top of it.
  • Leave to rest for 15/ 20 minutes.
  • Roughly chop the ginger and garlic and a few leaves of fresh coriander, place it in a pestle and mortar and pound it to a smooth paste.
  • After 15/20 minutes add the garlic/ginger paste to the fish as well as onion and peppers, season with sea salt and sliced red chilli.
  • Serve on a top of cooked pearl quinoa and garnish with more fresh coriander.
  • Drizzle with olive oil (optional).

 This meal will last for a couple of days in a fridge.