Turbot ceviche
Ingredients
- 400 g (4 oz.) turbot, cut into 1 cm cubes
- Flesh of 12 live razor clams, rinsed and cut into 0.5 cm (0.2 in.) pieces
- 2 ripe nectarines, diced
- 4 pearl onions, thinly sliced
- 30 ml (2 tbsp.) cilantro, chopped
- 60 ml (¼ cup) olive oil
- 60 ml (¼ cup) lemon juice
- 15 ml (1 tbsp.) Odessa ceviche salt
- 15 ml (1 tbsp.) champagne vinegar
- Tabasco sauce to taste
Preparation
- Combine all the ingredients in a bowl and allow the mixture to rest in the refrigerator for 1 hour before serving.
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