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Salmon
and Turbot Seviche
12 ounces salmon fillet, skinned
8 ounces Turbot fillet, skinned
juice of 2 limes
4 tablespoons olive oil
To Garnish
1 bunch chives, snipped
lollo rosso lettuce leaves
2/3 cup sliced button mushrooms
Cut the fish into thin strips, then arrange in rows
on 4 plates. Brush the fish with the time juice and
leave to marinate or "cook" for 30 minutes.
Drizzle the olive oil over the fish, garnish and serve.
SERVES 4
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