Arctic Char Ceviche with Peppers and Cucumber

For Ceviche of Arctic char with peppers and cucumber, first preheat oven to 220 °C top heat or grill function.

Bone the char and remove the skin with a thin knife.

Mix lemon and lime juice with brown sugar, salt and olive oil. Finely dice garlic cloves and chile pepper and add to marinade. Slice char diagonally into thin slices and place in marinade. Cover and marinate in refrigerator for 10 minutes, then drain well.

Cut peppers in half and remove seeds. Place skin side up on a baking sheet with parchment paper and place in preheated oven on top rack to turn skin black. Cover with a damp cloth and let sit for 2-3 minutes. Then peel the skin off the bell pepper and cut the flesh into thin strips. Peel the cucumber, cut in half lengthwise and remove the seeds with a spoon. Cut the cucumber into slices (half moons) about 5 mm thick and mix with the bell bell pepper. Clean young onion, cut diagonally into very thin rings and also add to cucumber and bell bell pepper. Salt a little and marinate with 1-2 tablespoons of olive oil. Stir yogurt until smooth and season with a little salt.

Arrange the drained char with the paprika-cucumber salad on plates. Serve the char ceviche with peppers and cucumber garnished with a little yogurt and fresh dill.

Preparation Tip:

Ceviche of Arctic char with peppers and cucumber is best served with white bread.

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