- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Serving Size4
- 250g firm, fresh white fish such as cod or haddock
- Juice of 5-6 limes
- 3 shallots, peeled and thinly sliced
- 1 large red chilli, de-seeded and finely chopped
- 3 tomatoes (see tip)
- 8 pitted large green olives, chopped
- A small bunch of fresh coriander, finely chopped
- 2 tbsp olive oil
- Lime wedges to serve
1. Slice the fish into thin slices and arrange in an even layer over the base of a large, shallow, non-metallic dish. Cover with the lime juice (the fish should be completely covered in juice – see tip – add a little more if necessary to cover).
2. Scatter with the shallots and chilli, cover and refrigerate for at least 2 hours or overnight. The fish should be white and no longer opaque.
3. Meanwhile score a cross in the base of each tomato with the tip of a sharp knife. Place in a bowl and cover with boiling water, straight from the kettle. Leave for approx 10 minutes or until the skin begins to peel away.
4. Drain the tomatoes and run under cold water. Peel off the skin and discard.
Cut the tomatoes into quarters and cut away the seeds; discard. Chop the tomato and set aside until the fish is ready
5. Drain the lime juice from the fish. Add the remaining ingredients to the fish and stir gently to mix, without breaking up the fish too much. Serve with lime wedges.
Although the fish is not cooked in this recipe the acidity from the lime juice de-natures the protein in much the same way that cooking the fish would. However, because it’s not cooked, it’s important to use very fresh fish.
Instead of 3 large tomatoes, if preferred use 12 cherry tomatoes, chopped, instead.