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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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fish salad Ingredients:
450 g prawns |
225 or halibut, turbot, sea bass salmon |
3 tbsp lime juice |
14 pepper red chillies |
1 tablespoon olive oil |
1 dash salt |
4 large firm tomatoes, peeled, seeded and diced |
1 avocado,+ns+as+to+florida+or+california advocado |
1 tablespoon lemon juice |
2 tablespoon olive oil |
2 tablespoon fresh coriander leaves |
Directions:
1. Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.
2. Mix all the garnish ingredients, except the coriander, together. Set aside.
3. Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover. Leave to marinate in the fridge for 15-30 minutes more.
4. To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.
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