Ceviche
This is a dish full of flavour and is the perfect lunch served with some grilled prawns, guacamole, and a sour cream, grilled pitta and a tomato salsa. For the salsa and guacamole check out the Starters chapter
serves 6
INGREDIENTS
1kg skinned and boned firm white fish fillets - trevally, jewfish, blue cod – thinly sliced
2 cups lime juice or enough to cover fish
1 red onion finely sliced lengthways
2 ripe tomatoes, deseeded and finely chopped
1 avocado cubed
2tbsp olive oil
3tbsp orange juice
½ cup chopped coriander
½ tsp finely chopped Jalapeño chilli (optional)
METHOD
Place fish in a chilled bowl, season with salt and freshly ground black pepper
Add lime juice, onion, tomato, avocado, orange juice and olive oil
Mix to combine and add the Chilli.
Refrigerate for 20 minutes so that the flavours can develop
Stir in the coriander leaves and serve with tortilla crisps