Sea Bass, Lime and Avocado Ceviche

Charmaine Lu -
  • 1 large ripe avocado
  • 3 limes, juice only
  • Chopped coriander
  • 1 lime, juice only
  • 1 sliced red chilli
  • 2 sea bass fillets
  • ½ cucumber, diced
  • Handful of cress
  • 2 tbsp pomegranate seeds
  • Olive oil, for drizzling
  • 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