Ceviche
In this South-American hors d’oeuvre, the fish is tenderised by marinating in lemon juice for several hours and paired with juicy tomatoes and avocado
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
300
MINUTES
Ingredients
175g salmon
175g brill or turbot
175g cod fillet
juice of 2-3 lemons
1-2 fresh green chillies, seeded and finely chopped
1 small mild onion, chopped
½ avocado, peeled, stoned and cubed
2 tomatoes, skinned, seeded and chopped
125ml olive oil
handful of coriander leaves, chopped
salt
pepper
BLACK FRIDAY
