Ceviche

Lemonmarinated fish in a southamerican way. It both delicous, hot, low fat and 
very beutiful. Excellent as a first course to a substantial main couse. 
Or as light main course together with withe wine. 

Serves 4

500 gram skin and boneless halibut, plaice or sole
1-2 cloves of garlic, minced
2 tsp of salt
juice of 3 lemon 
1 dl lime juice
4-5 dl chopped peeled tomato
cayenne
thyme
½-1 tsp tabasco
1 onion
persley

	Rinse the fish and cut it into little finger big strips. Put them in a 
bowl strew garlic and salt on. Stir an add lime and lemon juice, preferably 
fresh Let the fish stand cold for 6 hours and pull all the liquid away.
	Mix tomato, cayenne, thyme and tabasco. Peel and chopp the onion very 
finely. Put the fish in servingbowls and put the tomatomix over. garnish with 
oion, persley and some lemon.

Serve with warm baguette and butter.