Turbot Ceviche

The mild flavour of the turbot is complemented with the combination of the distinctive radish, chilli and horseradish, balanced beautifully by the fresh lemon, mint and coriander.

Serves 4-6


400g turbot, cut into ½cm cubes

2 lemons, juiced

1 large orange, juiced

1 tsp salt

¼ tsp chopped mint

½ tsp chopped coriander

½ red chilli, seeds removed, very finely chopped

½ tsp freshly grated horseradish

2 breakfast radishes, very thinly sliced

Coriander leaves to garnish

  1. Place the cubed turbot, lemon juice, orange juice and salt into a bowl. Mix well. Leave in the fridge for 15 minutes.

  2. After 15 minutes, add the chopped mint, chopped coriander, chilli and horseradish. Stir well and serve, garnished with sliced radish and coriander leaves.

  3. If you would prefer to cook the fish, steam at 75ºC for 2 minutes.

About the Author

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