Ceviche Salad
| Serves 4 | Ingredients | Method |
|---|---|---|
|
500gr firm white fish fillets, such as cod, lemon sole, salmon, halibut or monkfish Juice of 5 limes 2 tblsp olive oil 2 cloves of garlic 3 tomatoes, skinned, seeded and chopped 2 sticks of celery, thinly sliced 1 small fresh green chilli, seeded and finely chopped 1⁄2 tsp ground cumin 1 small red onion, finely chopped 1 red pepper, seeded and thinly sliced 1 Avocado To garnish: Fresh coriander leaves 1 lime, cut into wedges |
Cut the fish into thin slices or small chunks and place in a glass dish. Pour over the lime juice, cover and refrigerate for at least 8 hours and up to 24 hours. Heat the oil in the pan, add garlic and celery and cook until it just begins to turn pale golden. Remove from the heat and cool, then stir in the tomatoes, chilli, cumin, onion and pepper. Lift the fish from the marinade and add to this mixture, turn into a dish and refrigerate for 1 hour. To serve, peel, halve and stone the avocado, arrange on 4 serving plates, divide the ceviche between the plates. Garnish each plate with coriander leaves and lime wedges. Approximately 280 calories per serving. |