Ingredients
- Trevally
- Peppercorns
- Lime
- Olive Oil
- Salt
Method
Fillet the Trevally removing all bones and skin. Slice the fillet into fine strips. In a pestle and mortar grind the peppercorns.
Layer the Trevally strips on the base of a shallow bowl. Cover with lime and a dash of olive oil. Season with a sprinkle of salt and the ground peppercorns.
Leave for 10 minutes and the Ceviche will be ready to eat.