Marinate fish

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Marinate fish

Marinate fish
Marinate fish

Marinating raw fish, such as finely sliced salmon, trout, sea bass, or tuna in an acidic marinade, such as lemon or lime, will basically “cook” the fish (known as ceviche). Uncooked vegetables also benefit from being marinated. You can also use raw marinades as a base for salad dressings. Make sure your fish is very fresh.

Ingredients

Marinate fish ingredients

Lemon marinade

– Great with: Tuna, sea bass, and salmon.

– Juice of 4 large lemons, plus 1 lemon sliced, and finely quartered.

– 2 garlic cloves, peeled and finely sliced.

– Pinch of sea salt.

Lime and cilantro

– Great with: Swordfish, tuna, and sea bass.

– Juice of 4 limes, plus 1 lime finely sliced and quartered.

– Handful of fresh cilantro, leaves only, finely chopped.

– 2 garlic cloves, peeled and finely sliced.

– Pinch of sea salt.

Lime and chile

– Great with: Swordfish, scallops, sea bass, and tuna.

– Juice of 4 limes, plus 1 lime finely sliced and quartered.

– 1 red chile, deseeded and finely sliced.

– 2 garlic cloves, peeled and finely sliced.

– 2.5cm (1in) piece of fresh root ginger, peeled and finely sliced.

– Pinch of sea salt.

Instructions

Step 1:
Place all the ingredients for the marinade in a shallow bowl.

Step 2:
Slice your fish fillet paper-thin, making sure all the bones have been removed.

Step 3:
Add the fish to the marinade of your choice, making sure it is well covered.

Step 4:
Stir it occasionally to make sure all the fish is marinating. Leave for 30 minutes to 1 hour in the refrigerator, until the fish has turned opaque.

Step 5:
Remove with a slotted spoon, and transfer to a serving plate. Serve with a squeeze of lemon or lime, and a fresh leaf salad.

Note : Put the fish in the freezer for 10 minutes before slicing it paper-thin. This will firm it up, and make slicing much easier.

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