The Ceviche Project: Story Of A Brave Foodtrotter Girl & Lime Zest Recipe

• 1 filet of gurnard (that was the white fish I found :-))
• 3 limes
• 1 shallot
• 1 handful cilantro
• Extra-virgin olive oil
• salt

1. Important: always freeze the fish fillet for at least 24 hours. Defrost it before preparing your ceviche.rnDice the fish filet and place it in a bowl.
2. Grate the zest of the 3 limes and add it to the bowl. Keep a pinch of it for later.
3. Juice the limes and add to the bowl, you must completely cover the fish (add more limes if necessary).rnStir and set aside for at least a couple of hours (flesh should get totally - or almost totally- white).
4. Finely chop the shallot, the tomato and the cilantro leaves. Place them in a bowl and season with a teaspoon of olive oil and a pinch of salt.
5. Once the fish is ready, drain it lightly and mix it up with the ingredients from the second bowl. Add the zest you kept aside and serve.
6. Have your ceviche with tortillas, tortilla chips or taquitos!

filet of gurnard, limes, shallot, handful cilantro, extravirgin olive oil, salt

Taken from food52.com/recipes/36738-the-ceviche-project-story-of-a-brave-foodtrotter-girl-lime-zest-recipe (may not work)