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Ceviche from Amalfi

Ceviche from Amalfi

Enough fresh fish on the Amalfi coast. Here they turn everything into a carpaccio or cerviche. You can use tuna, calamaris or in this case perch fillet.

Ingredients for 4 people:
- 500 grams of perch fillet
- lemon olive oil
- 1 tablespoon Limoncello
- salt
- white pepper
- 1 lemon
- handful of dried tomatoes
- parsley

Preparation method
Squeeze the lemon. Mix the perch fillets in a bowl with the juice juice and limoncello. Cover it and let it rest for an hour. Cut the fillets into small cubes and mix this with salt, white pepper, lemon olive oil and some grated lemon zest. Place the ceviche on a dish and add the finely chopped parsley and dried tomatoes.

Written by - Lonneke Mulder

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