Ceviche with Haddock and Pickled Tomatoes

INGREDIENTS:

Number of servings

Serves: 4

10-15 oz haddock filé

4 oz precooked king Crab meat

2 pcs lime

2 pcs lemon

1 pcs red onion, finely chopped

2 tbsp pickled tomatoes, finely chopped

1 bunch dill flower

Pickled tomates:

4-5 pcs green tomatoes

2 pcs red chili, sliced

0,3 liter water

0,2 liter Swedish vinegar 24% alcohol*

¼ liter sugar

5 pcs bay leaves

1 tsp salt

2 pcs cinnamon stick

PREPARATION:

• Cut fish in cubes in round about 0,8×0,8 inches, 2×2 cm

• Press lime and lemon juice, and a couple tbsp of pickling liquid over the fish and let marinate 10-20 minutes

• Add salt, chopped onion and pickled tomatoes.

• Top with crab and dill flower

Pickled tomates:

• Slice tomatoes in thin slices, about 0,2 inches, 0,5 cm

• Slice chili and remove seeds

• Place tomatoes and chili in a jar

• Combine all other ingredients in a pan and bring to a boil

• Pour over tomatoes, cool down and let marinate 1-3 days