Fish Easy Entrees

Ceviche

Name: Ceviche
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500g boneless white fish fillets, skin removed, chopped into 1cm pieces; 4 limes, juiced; 1 small red chilli, seeded, thinly sliced; 1 small red onion, thinly sliced; 6 vine-ripened tomatoes, skin removed, seeded, chopped; 2 tablespoons coriander leaves, plus extra to serve; 1 avocado, peeled, flesh diced; Sweet chilli sauce, coconut cream and lime wedge, to serve

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20m

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Lime juice 'cooks' the fish for this beautiful gourmet starter.

500g boneless white fish fillets, skin removed, chopped into 1cm pieces
4 limes, juiced
1 small red chilli, seeded, thinly sliced
1 small red onion, thinly sliced
6 vine-ripened tomatoes, skin removed, seeded, chopped
2 tablespoons coriander leaves, plus extra to serve
1 avocado, peeled, flesh diced
Sweet chilli sauce, coconut cream and lime wedge, to serve

Method

1.

Place fish in a glass dish and pour over lime juice. Cover and refrigerate for 1 hour. Add chilli, onion, tomato, coriander and avocado. Place a pastry cutter in the centre of a plate, fill with the mixture, packing down well (or divide between serving dishes). Remove pastry cutter, drizzle sweet chilli sauce and coconut cream around. Top with extra coriander and serve with a lime wedge.

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