Mediterranean Ceviche Bites - Chef Recipe by Ido Zarmi

Ingredients

300 g wild-caught fish (bass, grouper, red snapper), filleted, deboned and skinless
2 Roma tomatoes, cut into quarters and desseded
2 medium shallots, peeled and finely minced
1 red hot chilli pepper, stemmed and deseeded, then finely minced
1-2 garlic cloves, finely minced or microplaned
2 Tbs parsley, leaves only, finely chopped
3 Tbs cilantro, leaves only, finely chopped
2 Tbs basil, leaves only, finely chopped
2 Tbs chives, leaves only, finely chopped
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tsp fine salt (or more to taste)
1/2 tsp freshly ground black pepper (or more to taste)
Crackers or toasted sourdough

Method

Cut the fish and the tomatoes into 1/2 cm cubes and place in a mixing bowl.

Add all the rest of the ingredients, mix well, taste and leave aside to cure for 5 minutes and serve, or refrigerate for up to 45 minutes.

Serve on top of your preferred cracker or toasted sourdough bread.

Recipe provided by Shaffa