Sea Bass, Lime and Avocado Ceviche

Add the avocado to a food processor with the juice of 1 lime, half a bunch of coriander and some seasoning. Whizz to a chunky paste. Pour the remaining lime juice and the lemon juice in a glass or ceramic bowl, season the fish fillets with salt and slice as thinly as possible with a very sharp knife. Add the sliced fish to the citrus juices, and set aside for 15 mins until opaque.
Spread the avocado mixture onto 2 plates, then top with the sliced sea bass. Scatter with chilli, cucumber, pomegranate seeds and cress, and drizzle with olive oil and black pepper. Serve immediately.

20 mins

2 serving

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