Perch and Trout Ceviche

I had set out to make a carpaccio, but I ended up with a refreshing dish looking more like a Ceviche, a south-American dish. The fresh fish cooks in the lime juice. Quick and simple!

Preparation time : 1h30 minutes
Ingredients pour 4 :

2 Perch fillets

1 Salmon trout fillet
300 ml extra virgin olive oil
1 tbsp red pepper

1 tbsp lumpfish caviar (or Beluga..!)
Juice of 2 limes

• Season the perch and trout fillets with salt and pepper
• Place the trout between the two perch fillets, and roll into a long roll.
• Wrap up tightly in clear film, and leave in the freezer for 12 minutes.
• Mix the olive oil and the red pepper with a pinch of salt in a blender. Add the lime juice.
• Cut the fish roll into thin slices.
• Cover the slices with the olive oil mixture on a plate, and leave to "cook" for an hour.
• Serve accompanied with the lumpfish caviar.