Lemon Ceviche
4 servings
25 minutes
Lemon ceviche is a refined dish that combines the freshness of seafood with the brightness of citrus fruits. Although ceviche is traditionally associated with Latin American cuisine, this version carries hints of Italian gastronomy, where fresh ingredients play a key role. The delicate fillet of sole is soaked in rich lemon juice, which not only gives it an expressive flavor but also gently marinates it, changing the texture of the fish. The light spiciness of white pepper and fragrant herbs complement the composition, creating a harmony of freshness and aroma. Strips of bell peppers add color to the dish, while lemon wedges emphasize its lightness and elegance when served. This dish is perfect for a summer dinner or festive table, surprising guests with its simplicity and sophistication.
1
Cut the sole fillet into thin strips and place it in a pot with finely chopped onion, lemon juice, finely chopped parsley, and dried dill.
- Fillet of sole: 250 g
- Onion: 1 head
- Lemon: 2 pieces
- Parsley: 30 g
- Dill: 5 g
2
Mix everything carefully and place in the refrigerator for 2-3 hours until the fish darkens.
3
Add sliced yellow and red bell peppers, some spices and salt, white pepper.
- Fresh yellow pepper: 1 piece
- Fresh red pepper: 1 piece
- Spices: to taste
- Salt: to taste
- Ground white pepper: to taste
4
Serve on serving plates with lemon wedges.
- Lemon: 2 pieces