4 white firm flesh fish – peeled and cleaned (about 120g to 150g each)
2 tablespoon Hot or Mild PEPPADEW® Peppers, cut into strips
1 teaspoon dill, chopped
120 ml lime juice
60 ml PEPPADEW® Pepper brine
Ground Black Pepper
Slice the fish into thin slivers using a very sharp knife, layer into a shallow glass dish with the slivers overlapping. Mix the rest of the ingredients in a bowl using a whisk and pour on top of the fish and chill in the fridge for 10min. Serve in small bowls with a bit of the marinade sauce.