Tahitian limed fish

Tahitian limed fish

By
From
Encyclopedia of Food and Cookery
Serves
4

There are many ways of making this famous raw fish salad. Lemon may replace the lime when limes are unavailable. Serve as a first course.

Ingredients

Quantity Ingredient
500g firm-fleshed fish fillets
2 limes
1 tablespoon olive oil
salt and freshly ground black pepper
6 spring onions, sliced
2 teaspoons green peppercorns, lightly crushed
1 cos or mignonette lettuce
2 tinned pimientos, diced
2 tomatoes, peeled and quartered, to garnish

Method

  1. With a sharp knife, cut fish into very thin slices which are almost translucent. Pare peel thinly from limes and reserve. Squeeze juice from limes. Spread out fish on a chilled plate and drizzle over lime juice. Combine oil, salt, pepper, spring onions and peppercorns. Sprinkle over fish and marinate for 1 hour.
  2. Cut reserved lime peel into fine julienne strips, about the thickness of pine needles. Drop into boiling water and blanch for 1 minute. Drain.
  3. Make a bed of lettuce leaves on 4 plates and arrange slices of marinated fish on top with any of the marinade left over. Scatter blanched lime rind and pimientos over fish and garnish with tomato quarters.

Variation

  • Acapulco limed fish: Prepare tahitian limed fish. Peel, stone and mash 1 avocado. season with salt, freshly ground black pepper, a dash of Tabasco sauce and a squeeze of lime juice. Spoon avocado mixture over fish salad.
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