HALIBUT CEVICHE
- 420g of Halibut, skinned and pin-boned
- 1/2 Lime, juiced
- Tequila to taste
- 1 sprig of Fresh Coriander
- 1 Tomato, skinned deseeded and diced
- 30g of Mango, diced
- 1 Small Shallot, finely chopped
- Flaky Sea Salt
DRESSING
- 45ml of Lemon Juice
- 15g of Caster Sugar
- 5g of Salt
Dice the halibut into 1cm cubes and season with the flaky sea salt. Set aside while you make the dressing and chop tomatoes, mango, shallots and coriander. Add the lemon juice, sugar, salt to a bowl and whisk to combine. Pour over the halibut and squeeze over the lime juice. Flavour with tequila to taste.
