Lemon Sole Ceviche

300g sole fillets skinned
Juice of 2 lemons 1 lime
1 onion diced
1 glove of garlic finely chopped
1/2 tsp sumac powder
1/2 tsp dried chillies
4 g chopped herbs (mint,parsley,coriander)

• Cut the sole fillets to small cubes and place in a bowl.
• Add the lemon & lime juice.
• Sweat gently the onions and the garlic and add to the mix.
• Add the sumac and the dried chillies.
• Make sure the mix is covered with juice, cover with clingfilm and leave in the fridge for 3 hours.
• Once ready add chopped herbs and mix gently, adjust seasoning.
• Drain juice and serve with thin slice of Focaccia bread.

Love to eat!