Pesco-Vegan | Gluten-Free | Low-FODMAP | OMS-Friendly
A little bit fancy
- 1 medium lemon, juiced
- 2 limes, juiced
- 1 tsp sugar
- 200g (7oz) white, firm flesh fillets, skinned (this recipe can use any fish that has firm flesh such as barramundi, but it must be fresh and of high quality – speak to your fishmonger)
- 1/2 medium red-ripe tomato, deseeded and finely diced
- 1 shallot finely diced, OR for low-FODMAP, use the green parts of two spring onion leaves
- 25g (1oz) Italian parsley (continental parsley)
- 25g (1oz) basil leaves, finely chopped
- 2 Tbsp olive oil
- Salt and pepper to taste
- Any edible decorations such as herbs, flowers, a segment of citrus, coloured oils – you can choose!
- Add lemon and lime juice to a large bowl.
- Add sugar and whisk well.
- Dice the fish fillet into 1cm (1/2 inch) pieces and add to the bowl. Mix well.
- Leave fish for 1 hour to marinate – this process is how ceviche is made, and the acid of the juice ‘cooks’ the fish
- Drain and discard the liquid.
- In a clean bowl add the fish, tomato, olive oil, shallot/spring onion, parsley, basil, salt and pepper, and mix well.
Option 1: Add to martini glasses or dessert (sundae) glasses. If the dish is being used as a starter, you might like to use large shot glasses or other smaller glasses or serving arrangements.
Option 2: Make a stack of the mixture on a plate by using a dariole mould, (a large mug or other dariole-shaped container works very well). Spoon the mixture into your container, and then turn it upside down onto the plate. You could also use egg rings or other device to make a small sandcastle-type bucket shape.
Decorate your dish however you like with flowers, citrus, or coloured oils to your liking. Or, serve with fresh herbs on top and be done with it.