Enjoy Rick Stein's recipe for a refreshing and zesty ceviche brill, fennel, lime and avocado.
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.
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.
Mix all the salsa ingredients just before you serve the dish then put a pile on each plate with the fish. Serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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