Red Snapper Ceviche in Preserved Lemon 

 

 
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Red Snapper Ceviche in Preserved Lemon 


We couldn't stop eating this ceviche. This is all I will say:)


Ingredients:

500g Red snapper fillet, diced

6 tablespoons of Preserved Lemon Paste (or according to your taste)

1/2 teaspoon salt

2 tablespoons olive oil

Mix all the ingredients together and let sit for a minimum of 2-3 hours.

The longer it sits, the more ‘cure’ the fish will become.

*If you like things extra citrusy add a squeeze of half a lemon or lime

When ready to serve, plate the ceviche and add the topping:

-chopped/whole cilantro leaves

- thinly sliced jalapeno

-2-3 tomatoes, juice and seeds squeezed out as you would squeeze a lemon.

- Fiery Harissa

-Olive oil

Finish by drizzling extra virgin olive oil and few shakes of the Fiery Harissa.
Serve with fresh bread, tortilla/plantain chips and a cold drink in hand.



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