Lime-cured fish and tomato salad with dill
( SERVES 4 )
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|500 g||Snapper fillets, or gurnard/terakihi|
|¼ cup||Lime juice|
|1||Lime, grated zest|
|1||Red onion, sliced|
|16||Tomatoes, assorted small|
|2 tbsp||Fresh dill|
|1 to taste||Salt & freshly ground pepper|
- Cut the fish into small pieces. Place in a bowl and cover with the lime juice and zest. Leave to marinate, while refrigerated, for 4 hours.
- Add the red onion, sliced tomatoes and dill. Season and return to the fridge for a further 2-3 hours before serving.