Ceviche from Chef Robbie Krawcyzk

Tabs

Prep Time: 

10Mins

Cook Time: 

10Mins

Serves: 

  • 2 - 4 People

Ingredients: 

Recipe for Ceviche by Rob Krawczyk, Head Chef, Tankardstown

  • 200g white fish (very fresh and firm) or scallops
  • 1 x fennel bulb
  • Zest and juice of 2 limes
  • 100ml Olive Oil
  • Chilli Flakes
  • 1x Cucumber, peeled and finely diced
  • Salt and Pepper
  • Teaspoon of Red Onion finely chopped
  • Soft Garden Herbs, eg. coriander/dill

Method: 

  • Mix oil, chilli flakes, zest and juice of limes along with the seasoning and pour over the fish. 
  • The thinner the liquid the quicker the fish will cook, leave for at least 10 minutes.
  • Finely shave the fennel on a mandolin into the mix adding a teaspoon of red onion and the finely diced cucumber. 
  • Season to Taste.
  • Finish the dish with a sprinkling of herbs.

 

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