Ceviche

A zingy, sweet and hot fish dish

Ingredients


  • 500 g skinless white fish fillets (such as pollock, haddock, cod, plaice or sole, cut into strips 5mm thick)
  • juice of 6 limes
  • 3 spring onions (trimmed and sliced)
  • 150 g cucumber (peeled and cut into 5mm dice)
  • 2 avocados (peeled, stone removed and flesh cut into 5mm dice)
  • 1 red chilli (deseeded and finely chopped)
  • lime slices, to serve

Method

  1. Place the fish pieces in a large bowl, add the lime juice and mix together, then cover with cling film or a plate and leave in the fridge to chill for at least 1 hour.
  2. Remove from the fridge and mix in the remaining ingredients. Divide between plates, add lime slices and serve.




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