Sensate your tastebuds with our delicious Summer Ceviche Recipe, specially created by Tankardstown's Head Chef Rob Krawczyk.
Ceviche Recipe - Serves 4 pax
200g white fish (very fresh and firm) or scallops
1 x fennel bulb
Zest and juice of 2 limes
100ml Olive Oil
1x Cucumber, peeled and finely diced
Salt and Pepper
Teaspoon of Red Onion finely chopped
Soft Garden Herbs, eg. coriander/dill
Mix oil, chilli flakes, zest and juice of limes along with the seasoning and pour over the fish. The thinner the liquid the quicker the fish will cook, leave for at least 10 minutes.
Finely shave the fennel on a mandolin into the mix adding a teaspoon of red onion and the finely diced cucumber. Season to Taste.
Finish the dish with a sprinkling of herbs and serve.