Ceviche with Plaice, Fennel and Radish

For ceviche with plaice, fennel and radish, first skin plaice fillets with a thin sharp knife. Cut fillets into thirds. Finely grate ginger. Mix with lemon and lime juice, 1 tablespoon honey and 2 tablespoons olive oil and a pinch of salt and let the plaice marinate in it for 10 minutes, covered, in the refrigerator. Drain.

In the meantime, cut the fennel in half lengthwise, remove the stalk and set the greens aside. Cut fennel into very thin strips, marinate with a little salt, lemon juice and zest, 1 tablespoon honey and 2 tablespoons olive oil. Clean radishes and cut into very thin slices. Add to the fennel.

Arrange the fennel and radish salad on plates and drape the marinated plaice on top. Serve ceviche with plaice, fennel and radishes garnished with cress and the fennel greens.

Preparation Tip:

Serve ceviche with plaice, fennel and radish with white bread.

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