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