Nectarine and fish ceviche

Готовим Fish Nectarine and fish ceviche

Nectarines and mint balance the flavours of chilli, garlic and lemon juice in the fish in this gourmet starter platter.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine juices, chillies and garlic in a shallow dish. Add fish. Stir to coat. Cover. Refrigerate 6 hours, or until fish is opaque.
  2. Drain marinade from fish, reserving 1/4 cup. Whisk together reserved marinade, oil, and salt and pepper.
  3. Combine rocket, nectarines, onion, mint and fish in a bowl. Pour over oil mixture. Toss gently. Serve.

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1/2 cup fresh lime juice
1/2 cup fresh lemon juice
2 small red chillies, finely chopped
2 garlic cloves, crushed
600g boneless white fish fillets , cut into thin strips
1 tbsp olive oil
80g packet baby rocket leaves
4 nectarines, cut into wedges
1 small red onion, cut into thin wedges
1 cup fresh mint leaves, torn

Adv

Autors
Preparation time
6:25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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