Fish ceviche

Ingredients 9
Servings 4


  • 700
    firm skinless white fish
  • 2
    lemons, juice and rind
  • 2
    cloves garlic, crushed
  • 30
    fish sauce
  • 5
    olive oil
  • a handful of fresh coriander, chopped
  • 1
    red jalapeno chilli, sliced thinly
  • 100
    yellow and orange peppers, diced
  • 1
    avocado pear, cubed


Place the fish, cut into 2 cm cubes, in a glass or ceramic bowl. Mix the lemon rind and juice, garlic, fish sauce, oil and coriander and pour over the fish. Leave to marinate for 45 minutes. Season and add chilli. Marinate for a further 15 minutes. Add the peppers and avocado pear. Serve on individual plates with a few drops of olive oil and fresh coriander leaves, to garnish.

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