Sea Bass Ceviche
- 400g sea bass fillets, skin removed
- ¼ red onion, very finely sliced
- 2 tsp chopped jalapeno
- 8 halved cherry tomatoes
- ¼ tsp black pepper
- 1 lime, juice only
- 2 tbsp olive oil
- Small bunch of coriander, leaves chopped
- 1 cubed avocado
- Cut the sea bass with a very sharp knife into 1.5cm cubes. Toss in the lime juice in a non-metallic bowl and leave to stand for 5 mins, then drain and add to a serving bowl with the onion, jalapeno, tomato, pepper and a dash more lime juice.
- Toss the mixture to combine, then set aside for another 10 mins to chill. Add the cubed avocado, sprinkle with a little salt and drizzle with olive oil. Serve with a scattering of coriander and some crackers for dipping.
10 mins
6 serving