Not to be confused with the South American ceviche, this old way of dressing fish requires the fish to be cooked first. I demonstrated it at a Georgian cooking forum, and thereafter found I was being served it all over Edinburgh. Do try it.
Heat a film of cooking oil in a frying pan. Flatten each fish fillet with a rolling pin. Sprinkle on some salt and pepper and fold in half. Fry gently and briefly on both sides.
Arrange the fish on a long dish and scatter the onion rings over the top. Mix the dressing ingredients together and pour over the fish whilst it is still hot. Leave for at least 3 hours to cool. Serve at room temperature, garnished with herbs.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.