Sea bass ceviche
07 MARCH 2011
- 1 fillet of sea bass, skin removed
- 1 red chilli
- ½ red onion, sliced as thinly as possible
- 1 lime
- 1 small bunch coriander, roughly chopped
- ½ an avocado, diced
- 1 tbs v good olive oil
- Salt and pepper
Method
Finely slice the sea bass, cutting at an angle to get wide, thin slices. Place in a bowl with the red onion, finely diced red chilli and the lime juice. Season and toss together.
Leave in the fridge for ½ - 1 hour to marinade.
Remove from the fridge, gently fold through the coriander and avocado and place on two serving plates. Scatter over a little more coriander, drizzle with oil and serve with croutes, if you like.
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