Lemon sole ceviche with arbol, grapefruit & red onion

Lemon sole ceviche with arbol, grapefruit & red onion

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
600g lemon sole, skinned and trimmed
sea salt
100ml Leche de tigre (tiger’s milk)
1 large red onion, very finely sliced and soaked in ice-cold water for 5 minutes
few coriander sprigs, leaves finely chopped
1/2 grapefruit, segmented, peeled and cut into 1cm cubes
1 jalapeno chilli, deseeded and finely chopped
1 chile de arbol powder, finely sliced
4 tostadas
1 lime, quartered

Method

  1. Cut the fish into uniform strips of around 4 x 3cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. Leave this for a minute, then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for another minute.
  2. Add the drained onions, coriander, grapefruit, jalapeño and árbol chillies to the fish. Mix together gently with the spoon.
  3. Place a tostada on each plate and spoon in some lemon sole ceviche. Serve with lime.
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