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Rick Stein

Ceviche of Brill


Serves 4

Ingredients

For the Salsa

  • 225g/8oz tomato, skinned, seeded and chopped
  • ½ green pepper, diced
  • 2 spring onions
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh coriander, roughly chopped
  • 1 tbsp virgin olive oil
  • ½ tsp sea salt

Method

  1. Cut the fish into strips the length of your finger but half as thick. Cover with lime juice. Turn over and marinate for 2 hours. Drain and sprinkle with the fennel and salt.
  2. Cut the avocado into quarters, remove the skin and thinly slice lengthways. Sprinkle the avocado with some lime juice and a little sea salt and arrange on four plates.
  3. Mix all the salsa ingredients just before you serve the dish then put a pile on each plate with the fish. Serve immediately.
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