Serves four people
Originating from Central and South America the fish and shellfish are processed by the acidic juices from lemon and lime. When soaked in freshly pressed juice for just a few minutes, the fish meat changes color and consistency, and resembles a little bit cooked flesh.
Do like this:
Trim the fish fillet and remove all bones.
Slice the fish thinly, like you would do for a sashimi. Fill the surface of a big plate with the slices.
Press the lemon or lime juice over the flesh (no seeds, please!), drizzle a small pinch of salt.
Sprinkle lovage (or other fresh herb), onion, chili, dill seeds and lemon zest over the dish.
Serve right away.