Ingredients
- 400-500 grams of fish filets (e.g., plaice or sole)
- 200 ml of fresh lemon juice
- 1-2 finely chopped red jalapeño peppers (20g)
- 1-2 crushed garlic cloves (6g)
- 5-10 grams of crushed coriander seeds (8g)
- Salt as required (5g)
- Black pepper as required (3g)
- 200 grams of chopped tomatoes
- 100 grams of finely chopped leek
- 200 grams of peeled and diced cucumber
Method
- Cut the fish filets into 1.5 - 2 cm pieces.
- Place them in a bowl that is not too large for the refrigerator.
- Add the jalapeño peppers, garlic, and coriander.
- Pour the lemon juice on top of the mixture. The juice should cover the fish pieces; if not, they will have to be compressed.
- If desired, add the vegetables to the fish-lemon-spice mixture.
- Leave the bowl for at least 3, preferably 4-6 hours in the refrigerator.
- The fish flesh should be white and opaque, not translucent, when the 'cooking' is complete.
- Serve together with toasted bread or baguette.
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