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Ceviche with salsa

Frank Bordoni from Great Food Live
Frank Bordoni demonstrates the art of cooking without heat by marinating fish fillets in lime juice and serving it with a fresh home-made salsa

Ceviche with salsa

Method

1. Slice the fish fillets diagonally into small bite-sized pieces. Lay them out on a non-metallic tray and cover with the lime juice. Cover with cling film and place in the fridge to marinate for 2 hours, turning once. Once the fish is cooked by the lime juice it will turn opaque.

2. For the salsa, combine the tomato, onion, pepper, garlic, herbs, oil and seasoning in a large bowl and toss together thoroughly.

3. Serve the fish with a dollop of salsa and a pile of fresh rocket leaves.

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Prep: 15 min, plus 2 hrs to marinate

Ingredients
1x400-600g white fish, for example gurnard, filleted and skinned
4 limes, juice only
4 large Tomatoes, skinned, de-seeded and diced
1 red onion, very thinly sliced
1 green pepper, roughly chopped
2 garlic cloves, sliced
handful fresh herbs, including flat parsley, mint and coriander
1 tbsp extra virgin olive oil
salt and cracked black peppercorns, to taste
rocket leaves, to serve