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Seafood - marinated in Lime juice

An easy and delicious, if luxurious, starter. The fish will 'cook' in the acidic lime juice, but shouldn't be allowed to stay in too long, or it will lose texture.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


225g/8oz Salmon fillet, skinned by your fishmonger
225g/8oz Sole fillets (Dover rather than Lemon, if you can afford them – as they're firmer)
225g/8oz Turbot or Brill fillets, skinned by your fishmonger
225g/8oz fresh Scallops, sliced in half crossways, to form two thinner discs
150ml/¼ pints of lime juice (you will need about 5 limes for this – you will extract more juice from them if you heat them in a microwave oven for 10 seconds before squeezing
200ml/7 fl oz Crème Fraîche
2 tablespoons (30ml) Dijon Mustard
2 tablespoons Lime Juice (probably 1 further lime – meaning 6 in all)
Salt and freshly-ground Pepper
A few drops of Tabasco sauce – depending on taste

Equipment: a very sharp knife; a stainless-steel or glass bowl


1. Slice all the fish fillets thinly, and place in a stainless-steel or glass bowl.

2. Cover with the 150ml/¼ pint of lime juice, and allow to marinate for at least an hour.

3. In another bowl combine the crème fraá®che, the Dijon mustard and the juice of extra lime; plus a little salt and pepper and a few drops of Tabasco sauce.

4. Drain the seafood, discarding the lime marinade, and arrange on a serving dish (or individual plates).

Serve with the Crème Fraiche sauce.

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