Ceviche with avocado, cherry tomatoes and spring onions

Name: Ceviche with avocado, cherry tomatoes and spring onions
Cuisine: British
Ingredients: 1 bunch spring onions (you can aldo use red onions); 5-6 limes (also get 2 lemons just in case you need more); 1 box cherry tomatoes; 1 filleted sea bass (or cod but make sure that it’s fresh, ask your fish monger for his/her recommendation); 2 green chillies; 1/2 red pepper; 1 avocado (optional); Coriander

Gaia Riva @gaia

Bristol

This dish is great! Super healthy with raw veggies and fish and really easy. It’s also great to improve your dicing skills as there is quite a bit of chopping involved, so get the good knives out

Gaia Riva @gaia

Bristol

This dish is great! Super healthy with raw veggies and fish and really easy. It’s also great to improve your dicing skills as there is quite a bit of chopping involved, so get the good knives out

Saved

Ingredients

1 bunchspring onions (you can aldo use red onions)
5-6limes (also get 2 lemons just in case you need more)
1 boxcherry tomatoes
1filleted sea bass (or cod but make sure that it’s fresh, ask your fish monger for his/her recommendation)
2green chillies
1/2red pepper
1avocado (optional)
Coriander

Saved

Steps

1

Start by chopping onions and pepper in very small cubes, it gets tedious but it really makes a difference to stick with it.
2

Chop the fish into small cubes and cover with the lime juice. It needs to be fully covered so that the juice ‘cooks’ the fish. Cover and leave in the fridge for 1 hour
3

In the meantime chop the tomatoes removing the seeds and chopping into small cubes. Also prepare the avocado the chili by removing the seeds (or leave them in if you like it more spicy) and the coriander
4

Remove the fish from the fridge and drain away the lemon juice leaving the ‘cooked’ fish in the bowl
5

Mix it all well with a bit of extra virgin olive oil and serve with tortilla and a Pisco sour for drink