Halibut Ceviche with Lime and Seaweed | Companion

• 1,5 green lime
• 1,5 tablespoon olive oil
• 1,5 sheet nori seaweed
• 3 tablespoons pomegranate seeds
• 600 g halibut fillets
• Pepper
• For the marinade :
• 360 ml coconut milk
• 0,75 red onion
• 1,5 garlic clove
• 1,5 lemongrass stalk
• 30 g fresh ginger
• 1,5 small bunch coriander
• The juice of 3 limes

#SuperFoodRecipes

Peel the onion and cut it into quarters. Set aside one quarter to decorate. Peel the garlic clove. Put the coconut milk, onion and garlic clove into the mixer bowl with the Ultrablade knife attached. Lock the lid with the cap and set on Speed 6 for 1 minute. Strain and season.

Remove the skin and bones from the halibut fillets. Cut them into large chunks. Place in a deep dish and mix with the coconut milk marinade.

Chop the remaining onion into thin slices. Peel the lime and cut it into slices.

Put the ceviche on the plates. Add the red onions, pomegranate seeds, lime and shredded nori seaweed.

Sprinkle with a few coriander leaves, season with pepper and drizzle with a dash of olive oil.

Tip: Add some chilli pepper for a bit of spice.