Normally, a ceviche is made with raw fish and the lime and lemon juices do the "cooking" of the fish. But we had this at friends' and I thank Hamish from London for introducint us to this delicious alternative.
250 g undied smoked haddock
1 bunch of fresh dill (approx. 30 g)
1 whole bulb garlic
chilli flakes/dried chillis
juice of 3 limes
juice of 1/2 lemon
4 tbsp extra virgin olive oil
freshly ground black pepper
1. Wash and spin the dill. Coarsely grate the garlic and if whole chillis are used, chop them up. Place in a serving bowl.
2. Check the haddock for pin bones and remove them. Cut at an angle into 1 cm strips. Add the fish to the serving bowl.
3. Roll the limes with the palm of your hand on the work top exerting a little pressure. They produce much more juice this way. Squeeze the limes and lemons and pour over the fish.
4. Add the olive oil, season with pepper and salt and mix. Cover with cling film and marinate for at least half an hour, longer if possible.