Cooking fish in lemon juice acidity (instead of grilling) is a Latin American traditional process called ceviche. Never mind the fish, much more important is its freshness. I love all fish and I really didn’t know which, so for my ceviche I picked my two favorites: wild caught salmon and wild caught sea-bass.
One big juicy lemon
500-600 gr. wild caught salmon and with fish diced (each dice for a bite)
One thin sliced fennel
Some thin sliced celery
A little bouquet of fine cut chives
A little bouquet of coriander or parsley
Some Beluga lentils (as much as you like)
Marinate the fresh fish dices in a china dish with the lemon and some salt for at least six hours in the fridge. Occasionally turn the fish around. Then drain the fish and rinse. Use a fresh dish and mix it all with the chives, fennel and celery. Add olive oil and squeeze some lime. Complete with some cooked salted lentils. Remember, you can use any fish you like.
For additional exotic high you can add a squeeze of orange.