Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass And His 106th Cooking Secret: Spanish Ceviche February 25, 2011

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 1:04 pm
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Clay Douglass shares his Spanish weakness, ceviche.

Ingredients: 1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned, juice of 3 limes, 1-2 fresh red chillies, seeded and very finely chopped, 1 tablespoon olive oil, salt . For the garnish: 4 large firm tomatoes, peeled, seeded and diced, 1 ripe advocado, peeled and diced, 1 tablespoon lemon juice, 2 tablespoon olive oil, 2 tablespoon fresh coriander leaves.

Instructions: Cut the fish into strips. Put these in a flat dish and pour over the lime juice. Cover with plastic wrap and leave for 1 hour. Mix all the garnish ingredients together, except the coriander. Season the fish with salt and scatter over the chillies. Drizzle with the oil, toss the fish in the mixture, then replace the cover. Leave to marinate in the fridge for 15-30 minutes more. To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.

Clay Douglass ‘ Score: 3.5/5

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