4 x 100g White fish
Salt to taste
Juice of  1 lemon
2 tbsp Ceylon Arrack
3 tbsp Mirin
1 Cucumber


2 tbsp Marinade
1 Egg yolk
1 tsp Mustard
150 ml Olive oil
Salt and pepper to taste



1. Mix all the ingredients for the ceviche marinade together, submerge the fish in the marinade and keep in the refrigerator. Marinade for 1 hour, turning the fish over every 15 minutes.

2. Remove from the marinade, slice the fish on an angle and set aside.

3. Peel the cucumber and cut into strips, arrange underneath and on top of the ceviche.


1. Mix 2 tbsp of the marinade together in a bowl with the egg yolk and mustard.

2. Gradually add the olive oil as for mayonnaise until it is all incorporated and thickened, adjust the seasoning to taste.

3. Drizzle the dressing around the ceviche and serve.