Low Carbohydrate Soups and Appetizers Recipes - Ceviche with Avocado Salsa Recipe

Ingredients

• 675g/1 1/2lb halibut, sea bass or salmon fillets, skinned

• juice of 3 limes

• 1-2 fresh red chilies, seeded and very finely chopped

• 15ml/1 tbsp olive oil

• 30ml/2 tbsp fresh coriander (cilantro) leaves

• salt

For the salsa:

• 1 ripe avocado

• 4 large firm tomatoes, peeled, seeded

• and diced

• 15ml/1 tbsp lemon juice

• 30ml/2 tbsp olive oil

Serves 6

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Method:

1. Cut the fish into strips measuring about 5 x 1 cm/2 x 1/2in. Lay these in a shallow, non-metallic dish and pour over the lime juice, turning the fish strips to coat them well. Cover and leave to stand for 1 hour.

2. Meanwhile, make the salsa. Cut the avocado in half and scoop out the stone (pit) with the point of a knife. Peel and dice the flesh.

3. Place in a bowl and add the tomatoes, lemon juice and olive oil and mix well. Cover with clear film (plastic wrap) and set aside in a cool place until required.

4. Season the fish with salt and sprinkle v over the chilies. Drizzle with the olive oil. Toss the fish in the mixture, then replace the cover. Leave to marinate in the refrigerator for about 25 minutes more.

5. To serve, divide the salsa among six individual serving plates. Spoon on the ceviche, sprinkle with coriander leaves and serve immediately.