Ingredients
- 320 grams Sterling® halibut fillet without skin
- 3 tablespoons finely chopped unsalted pistachios
- 1/2 green chili
- 1 lemon (organic)
- 20 leaves Fresh coriander
- Salt
Instructions
Ceviche is a great cooking method for our Sterling® halibut.
Heat a grill pan or frying pan to full heat. Cut the lemon across and place cut side down in the grill pan or frying pan. This can be done on a charcoal or gas grill. The effect of grilling the lemon is to get much more juice out of it, in addition to making the flavor rounder.
Cut the halibut into cubes of 2*2 cm. Place in a bowl and squeeze the juice of the grilled lemon over it.
Leave this in the fridge for 30 minutes. Turn around occasionally.
Chop up the pistachios and finely chop the green chilli.
Mix this into the fish and season with a little salt. Add coriander leaves on top.
Serving tips
Toast, tortilla chips and herb mayonnaise go well with it.
