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sole ceviche

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Tempo de preparo

40 min(s)


8 servings


  • Fresh sole filet | 300 g
  • Tahiti Lemon | 3 unit(s)
  • Red onion | 1/2 unit(s)
  • Girl Pepper | 1 unit(s)
  • Fresh coriander |  to taste


  1. Cut the fish fillet into cubes of about 2 cm, reserving the trimmings. Keep refrigerated while finishing the rest of the mise en place.
  2. Fry the onion finely in half moon shape.
  3. Remove the seeds and chop the pepper.
  4. Remove the coriander stems and reserve. Chop the leaves.
  5. In a food processor or blender, prepare the tiger's milk: beat together the fish trimmings, the coriander stalks, a few slices of onion, a little pepper and the juice of 1 lemon.
  6. In a large container or a few small ones, arrange the fish in cubes, cover with onion petals, pepper and coriander.
  7. Wet initially with a few spoons of tiger's milk and finish with the rest of the lemon juice.
  8. Let it rest for about 10 minutes and serve.
  9. Pictured: served with plantain chips (green bananas, thinly sliced and fried in hot oil).

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