Marinating Fish

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Cleaning a Fish

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Marinate fish
Marinating raw fish, such as finely sliced salmon, trout, sea bass, or tuna in an acidic marinade, such as lemon or lime, will basically “cook” the fish (known as ceviche). Uncooked vegetables also benefit from being marinated. You can also use raw marinades as a base for salad dressings. Make sure your fish is very fresh.

More marinade ideas :
There are many variations that can be used, as long as the base is citrus. Try these with scallops, sea bass, trout, or turbot:
• Juice of 3 limes and 2 lemons with finely sliced scallions, a pinch of paprika, and a pinch of sugar.
• Juice of 1 lime, with torn fresh basil leaves, and a pinch of salt.
• Juice of 2 limes, 2 lemons, and 1 orange, with a handful of fresh thyme leaves.
• Juice of 2 lemons with 1 teaspoon of capers and 1 tablespoon of fresh dill, finely chopped.
• Juice of 2 lemons, with a handful of scallions and 1 clove of garlic, crushed.

Marinades for Fish

Marinating technique This step-by-step method will suit most firm fresh fish.

Lemon Marinade

Great with: Tuna, sea bass and salmon.
Juice of 4 large lemons, plus 1 lemon sliced,and finely quartered
2 garlic cloves, peeled and finely sliced
Pinch of sea salt

Lime and Cilantro Marinade

Great with: Swordfish, tuna, and sea bass.
Juice of 4 limes, plus 1 lime finely sliced and quartered
handful of fresh cilantro, leaves only, finely chopped
2 garlic cloves, peeled and finely sliced
Pinch of sea salt

Lime and Chile Marinade

Great with: Swordfish, scallops, sea bass and tuna.
Juice of 4 limes, plus 1 lime finely sliced and quartered
1 red chile, deseeded and finely sliced
2 garlic cloves, peeled and finely sliced
2.5cm (1in) piece of fresh root ginger, peeled and finely sliced
Pinch of sea salt

1. Place all the ingredients for the marinade in a shallow bowl.
2. Slice your fish fillet paper-thin, making sure all the bones have been removed.
3. Add the fish to the marinade of your choice, making sure it is well covered.
4. Stir it occasionally to make sure all the fish is marinating. Leave for 30 minutes to 1 hour in the refrigerator, until the fish has turned opaque.
5. Remove with a slotted spoon, and transfer to a serving plate. Serve with a squeeze of lemon or lime, and a fresh leaf salad.
TIP: Put the fish in the freezer for 10 minutes before slicing it paper-thin. This will firm it up, and make slicing much easier.