Ceviche – Starter

• 750g of fresh Brill, Turbot, Sole or Monkfish
• Pinch of sea salt
• Juice of 2-3 Limes
• 3 spring onions, finely sliced at an angle
• 1 red or green chilli – seeds removed, finely diced or sliced
• 1-2 tablespoons chopped coriander and or mint
• 1-2 crushed cloves of garlic – optional

Slice the fish finely into 1 to 3 cm long slices and place them in a pottery, glass, or stainless-steel bowl. Add lime juice and sprinkle with sea salt. Leave it to rest in the fridge for 1-2 hours. The lime will ‘cook’ the fish.

Take the bowl out of the fridge, add spring onions, herbs, and chilli, then toss together. Serve chilled from the fridge.

Optional: Add avocado, sliced cucumber, a scattering of coriander, or crisp tortillas for a delicious addition.
Note: Ceviche will keep in the fridge for a few hours.

Note from the Chef:

I love the clean, fresh taste of ceviche, which originates from South America. We often include it on our menu, as we are fortunate to have fresh fish available locally all year round.

Dervilla O’Flynn
Executive Head Chef
Ballymaloe House Hotel