Ceviche of Monkfish


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This is deliciously refreshing ceviche of monkfish only takes 20 minutes from beginning to end. The lime juice makes this dish delicioussssly fresh and tasty! I’m a big fan of lime so I just about drink the marinade on the plate at the end :)

Serves 2

What you need

300g of really fresh monkfish (or your choice of white fish)
1 lime
1 lemon
1 handful coriander, chopped
1 handful mint, chopped
½ tsp minced ginger
1 birds eye chilli, chopped
1 tb sesame oil
1 tb sugar
¼ red onion, peeled and sliced wafer thin
1 tb fried shallots

What to do

Grate the lime and the lemon zest into a mixing bowl. Squeeze the lime and lemon into the same bowl and add the coriander, mint, ginger, chilli, sesame oil, sugar and red onion.

Thinly slice the fish fillet and arrange each sliver in one layer, directly onto the serving platter.

Pour over the dressing and leave for 10 minutes, for the dressing to marinate the fish. You’ll soon see the fish change from translucent to white.

Sprinkle with some coriander and fried shallots.

Mmm so zingy, light and delicious!

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