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Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
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 te