Ceviche is a delicate way to eat raw fish. You have to be sure that your fish comes from a clean source and exceptionally fresh! Prepare the fish even up to 6 hours in advance but marinade only forty minutes before serving!
250g white fish fillets, sea bream, monk fish, sardines, snapper,or sea bass
Juice of two limes
2 tsp sugar
1/4 tsp salt
1 small fresh chilli pepper
1 tbsp raisins
1 tbsp white rum
1 tsp chopped fresh dill
Slice fish fillets into bite size of approx 3mm thickness. Layer fish on a large glass dish. In a small bowl add lime juice, sugar, salt, chillies, raisins, rum and chopped dill and stir till sugar dissolves. Pour over fish. Cover with cling film and chill for 40minutes. Right before serving lift fish from marinade and arrange on a serving plate and pour some of the preserving liquor over. Serve with brown bread and butter.
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