ingredients

500 g halibut fillet
1 lemon juice
4 tbsp. to s. olive oil
1/2 small red pepper
2 ripe and firm tomatoes
8 basil leaves
6 black olives
1 tbsp. to c. of capers surfines
3 pink radishes

Steps

Crudo halibut

Italians love more and more crudo fish: raw. Here is their version of ... Mexican ceviche!

1- Slice the halibut into 3 mm thick slices. with a small sharp knife. Spread on a dish. Salt generously, pepper.

2- In a bowl, beat the lemon juice , olive oil, a little salt and pepper. Add pepper seeded, finely chopped; tomatoes seeded and cut into small cubes; coarsely chopped basil; pitted and minced olives; capers rinsed and dried; radish into thin slices.

3- Stir well , pour over the fish. Cover, let marinate 30 minutes in the refrigerator.

tips

Mini-tour of the world

In the restaurant of the prestigious hotel The Lanesborough , in London, officiates Paul Gayler . His kitchen is a crucible where the scent of the world mingles . In his book, he gives 138 recipes of his creation divided between Americas, Europe, North Africa, Middle East, Spice Route and Far East. If each is a local dish, it often embellishes it with an ingredient or a spice. A wind of new ideas to prepare quickly and well, as shown by the 4 recipes we have extracted. "Around the world of mini-dishes", ed. West-France, € 20.