Raw fish salad
The acid in the lemon "cooks" the fish in this ceviche-style salad. This is a fresh, vibrant starter or light main for hot days.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 2 cod fillets, skin removed, pinboned and diced
- 2 lemons, juice only, plus extra to serve (optional)
- 2 ripe beef tomatoes, deseeded and roughly chopped
- 1 handful mint, leaves picked and chopped
- 1 handful flatleaf parsley, chopped
- 2 garlic cloves, finely chopped
- 12 black olives, finely chopped
- 1 banana shallot or 2 spring onions, finely chopped
- ½ red pepper, finely chopped
- ½ yellow pepper, finely chopped
- 1 dried ancho chilli, rehydrated in water, drained and chopped
- pinch cayenne pepper
- 1 tsp fennel seeds, toasted and crushed
- 2 tbsp olive oil
- 100g/3½oz mixed lettuce hearts (such as radicchio, butter lettuce and Castelfranco lettuce), leaves separated
Method
Cover the fish in the lemon juice and leave for 30 minutes to “cook”.
Sprinkle the tomatoes with salt and leave for 20 minutes.
Drain the fish and wash briefly, then pat dry.
Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed.
